Composed Salad with Tapenade's picture

Dec. 24, 2010


Mixed salad leaves 2 Cup (32 tbs) (Selection Of Salad Leaves, Such As Mache, Red Leaf Lettuce, Radicchio, Escarole)
Canned artichoke hearts 6 , halved
Fennel 1 , thinly sliced (Use Whole Fennel)
Belgian endive head 1 , separated into leaves
Hard boiled eggs
Button mushrooms 4 Ounce
Cherry tomatoes 1/2 Pound
Grated carrots 2 Cup (32 tbs)
French dressing 6 Tablespoon
French bread 1 Small , thinly sliced and toasted
For tapenade
Black olives 1 Pound , pitted (Use Large Size Olives)
Garlic 2 Clove (10 gm) , peeled
Canned anchovies 2 Ounce , drained
Drained capers 1/3 Cup (5.33 tbs)
Olive oil 3 Tablespoon
Pepper To Taste


Place all the tapenade ingredients in a blender or food processor and blend until smooth.

Divide the mixture between 6 small dishes.

Arrange the salad ingredients on 6 large plates and drizzle over a little dressing.

Serve with the tapenade and toasted French bread.

The anchovy-flavored tapenade is spread over the bread.

Recipe Summary

Difficulty Level: Very Easy