Salad with olive and nut tapenade
Starter · Total time : 15 min · Prep : 15 min · 4 servings
Allergens : Tree nuts, Fish
Ingredients
For 4 servings
- 2 2 endive
- 50 g 50 g natural anchovy
- 80 g 80 g black olives denoted
- 20 g 20 g nuts
- 2 2 fillet of olive oil
- 2 c. à café 2 cc caper coffee
- Salt
- pepper
Method
- 1.Wash the endive and cut it into thin slices, then put them in a serving dish.
- 2.In a blender, put the capers, anchovies and olives, then mix them together.
- 3.Add the olive oil gradually to get a smooth tapenade, then season according to your taste.
- 4.Serve with tapenade sauce and sprinkled with nuts.