Posted by Olivia on Monday, January 18th, 2010
Things have been extra-busy lately. If I'm not at work, I'm working from home, working in an internet cafe, or driving to or from work. Still, a girl has got to eat, and foodie that I am, no matter how busy I get, the food I eat needs to be fresh and delicious. Thankfully, my refrigerator holds several jars of all three flavors of tapenades from The Olive Press.
Sometimes, I'm so busy that I don't even have time for silverware. OK…maybe that's an exaggeration, but this pretty salad comes together in moments and crisp endive makes a wonderful, edible "scooper" for the tapenade. If you can't find red endive, regular endive is fine.
8 small heads of red endive, washed, sliced in half lengthwise, cored
3 tbsp medium-intensity extra virgin olive oil, like Mission Extra Virgin Olive Oil
Juice of 1/2 fresh lemon
2 tbsp grated Parmesan cheese
1/8 cup dried cranberries
1/8 cup raw almonds, chopped
Freshly-cracked pepper to taste
Arrange endive in a circular pattern, as pictured on four salad plates. Drizzle each plate of endive lightly with the olive oil and lemon juice. Spoon a dollop of tapenade in the center of each circle of endive, so it looks like a flower. Top each endive flower with a sprinkle of Parmesan and equal amounts of the dried cranberries and almonds. Garnish lightly with pepper.
Eat by using the endive leaves to scoop up other ingredients.