You may also like
Categories:Viewed: 28 - Published at: a year ago
Ingredients
- 1/2 bulb Fennel (thinly sliced)
- Zest and supremes of 1 Orange
- 1 lb Arugula Leaves
- 3 tbsp White or Red Wine Vinegar
- 5 tbsp Extra Virgin Olive Oil
- Salt and Pepper
- 6 Anchovy Fillets (soaked in Milk overnight)
- 1 cup Pitted Kalamata Olives
- 1/4 cup Capers (roughly chopped) either packed in coarse salt or brined will work
- 3 tbsp Dijon Mustard
- 3 tbsp Red Wine Vinegar
- 1/2 cup Extra Virgin Olive Oil
Method
- To make Tapenade:Combine all in a food processor and blend until smooth, homogeneous paste is formed, about 2 minutes. Transfer to a jar, cover tightly, and store in the refrigerator up to 6 weeks. Makes 2 cups.
- To make Fennel Salad: Mix fennel, orange zest and supremes, arugula leaves, red/white wine vinegar, extra-virgin olive oil, salt & pepper together.Mario tip: may use cabbage instead of fennel
