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Olive Tapenade Salad Cooking Classes Provence @ProvenceCook

Olive tapenade on a mesclun salad

Provence Gourmet
This is an easy salad to celebrate the olive harvest.
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Prep Time 15 minutes
Total Time 15 minutes
Course Salad
Cuisine French
Servings 4 people

Equipment

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 lettuce
  • 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
  • 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
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