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Recipes
Appetizer
Vegetable Recipes
Tomato Salad With Anchovy-Olive Spread
Course:
Appetizer
Practical information
Ready in
10 min
Difficulty
Price
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Recipe
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Categories
Healthy recipe
Budget:
friendly
Difficulty:
easy recipe
Recipe for:
big families
Category:
Vegetable recipes
Tags:
salad
,
tomato
Recipe's Ingredients
Quantities for
people
→ Recalculate
3
medium ripe tomatoes, cored, cut into 8 wedges each
1
small clove garlic, germ removed, finely minced
fine salt and freshly ground black
pepper, to taste
12
large fresh basil leaves, chiffonade
4
or 5 anchovy fillets
½
tablespoons capers
½
teaspoons dijon-style mustard
1
small clove garlic, germ removed, minced
freshly ground black pepper
3
tablespoons olive oil
80 g
to 90 oil-cured black olives, pitted
Recipe preparation steps
1
Place
all
the
tapenade
ingredients (anchovy,
olive
, 1
garlic
clove,oil,
pepper
,
mustard
) in the bowl of a small food processor and puree. Set aside.
2
Place
the
tomato
wedges in a bowl. Gently mix in the minced
garlic
.
Season
with
salt
and
pepper
. Gently mix in the
tapenade
followed by the
basil
.
3
Divide the mixture between serving plates.
Ready !
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Recipe by:
Peter
www.hertzmann.com
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Ready in 
