Tomato & Tarragon Salad with Tapenade Toast04.10.2017
Tapenade is a French olive paste and can be eaten as a dip or spread. This recipe is great for sharing as a starter or light lunch. It will make more tapenade than you’ll need for one meal, but it’s not worth making less, and it keeps well for a few days in the fridge. You could use shop-bought tapenade if you prefer, although making your own is easy and satisfying.
A quick and easy light lunch, that’s bound to impress your friends and family. Recipe courtesy of Riverford Organic.
For the Tapenade Toast
200g pitted black olives
2 tbsp capers (if in brine, soak in water for 20 minutes then drain)
3 preserved anchovies
1 large or 2 small garlic cloves, finely chopped
leaves from 3 thyme sprigs
1 tbsp chopped parsley leaves, plus a little extra for garnishing
juice of ½ lemon, more to taste
approx. 5 tbsp olive oil
slices of ciabatta or sourdough, griddled or toasted
For the Tomato Salad
8 large tomatoes (a few more if smaller)
2 pinches of caster sugar
4 tbsp olive oil
juice from ¼ of a lemon, more to taste
1 good tsp Dijon mustard
3 tbsp tarragon leaves, roughly chopped
salt and black pepper
- Make the tapenade by blitzing the olives, capers, anchovies, garlic and thyme in a food processor, then adding the parsley, lemon juice and just enough oil to make a rough paste. (If you don’t have a food processor, pound the ingredients in a pestle and mortar, then stir in the lemon juice and oil.)
- Season to taste: you’ll need little or no salt, as the mixture is already salty from the anchovies.
- Thinly slice the tomatoes and arrange on a platter. Sprinkle with the sugar.
- Whisk the remaining olive oil, lemon juice and mustard together. Taste and add more lemon juice or oil if needed.
- Pour over the tomatoes. Sprinkle with salt and pepper and scatter over the tarragon.
- Spread the tapenade on to the ciabatta and sprinkle over a little extra parsley.
- Serve with the tomato salad.