Green Olive Tapenade
GREEN OLIVE TAPENADE
2 cups green olives
2 tablespoons capers
7 fresh Spanish marinated anchovy fillets
1 teaspoon lemon zest
1 teaspoon finely chopped parsley
1/2 cup olive oil
Put all ingredients except olive oil in food processor and pulse until thoroughly pureed. Add olive oil and pulse until incorporated.
Mixed Greens With Balsamic Vinaigrette
MIXED GREENS WITH BALSAMIC VINAIGRETTE
2 tbsp. balsamic vinegar
1 tsp. Dijon mustard
1/2 tsp. honey
1/2 tsp. garlic, minced
2 tbsp. extra-virgin olive oil
4 tsp. water
Salt and pepper, to taste
6 c. prepared assorted lettuces
In a small bowl, whisk together balsamic vinegar, mustard, honey and garlic.
Drizzle in olive oil in a slow, steady steam, while continuing to whisk. When well blended, stir in the water and season with salt and pepper.
Toss greens with just enough vinaigrette to moisten them. Serves 4.