Provence Gourmet: Olive Tapenade on a Mesclun Salad
The olive harvest in Provence is almost finished, and the extra virgin nectar is resting for a bit before serving. This easy recipe can be served anytime of year. Gilles at Provence Gourmet shared this recipe with Perfectly Provence readers to celebrate this year’s harvest.
Provence Gourmet: Olive tapenade on a mesclun salad
This is an easy salad to celebrate the olive harvest.
Ingredients
- 1 1/2 Cups Provencal Olives a mix of both green and black
- 2 small Anchovies
- 1/4 Cup White tuna from a can, drained
- 2 tsp Capers
- 3-4 tbsp olive oil extra virgin
- 1 Baguette
- 2-3 Cups Mesclun Salad
- 1/4 Cup Sunflower seeds
- Pepper to taste
Instructions
- Remove the pits from your olives
- Taste the olives and if you feel they are too salty put them in a bowl of water for an hour
- In a mixer, add the cleaned anchovies, olives, tuna, capers, olive oil and pepper and puree.
- If your concoction doesn’t mix well, add some more olive oil and puree further
- Slice the baguette and toast or grill lightly
- Lightly toast sunflower seeds in a bit of olive oil
- Spread the olive paste (tapenade) on the grilled slices of bread and serve on the seasoned lettuce topped with grilled sunflower seeds
Tried this recipe?Let us know how it was!
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