Olive tapenade on a mesclun salad
Provence Gourmet
This is an easy salad to celebrate the olive harvest.
Prep Time 15 minutes mins
Total Time 15 minutes mins
Course Salad
Cuisine French
- 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 lettuce
- 1/4 cup sunflower seeds
- pepper to taste
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
Add the cleaned anchovies, olives, tuna, capers, olive oil, pepper, and puree in a food processor.
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
Keyword Olives, Salads, Starter