Serves 4.
Ingredients
2 heads butter lettuce, outer dark green leaves removed, separated, washed and dried
1 bunch watercress leaves
3 tablespoons finely diced red onion
4 ounces Greek feta, crumbled
4 ounced smoked almonds, chopped
12 French breakfast radishes, quartered
Tapenade (recipe follows)
Rosemary Mustard Vinaigrette (recipe follows)
Freshly ground black pepper
Directions
In a large mixing bowl, toss together the butter lettuce, watercress, red onion, feta and smoked almonds. Add a few tablespoons of the Rosemary Mustard Vinaigrette, a few tablespoons of Tapenade, then a little black pepper. Serve immediately.
Tapenade
Ingredients
1 cup pitted black olives
4 anchovy filets
2 tablespoons capers
Zest and juice of 1 lemon
Pinch chile flakes
Directions
In a food processor, pulse all ingredients. Refrigerate until ready for use
Rosemary Mustard Vinaigrette
Ingredients
4 sprigs rosemary, broken in half
4 cloves garlic, crushed
1 cup extra-virgin olive oil
1/4 cup champagne vinegar
3 tablespoons Dijon-style mustard
1 tablespoon honey
3/4 cup canola oil
Salt and freshly ground pepper
Directions
Place rosemary, garlic and olive oil in a small pot along with a pinch of salt. Warm over low heat until the oil starts to bubble. Place the pot in the refrigerator until the oil is cool. Strain.
In a mixing bowl placed on top of a damp rounded kitchen towel (we call this a “turban”), whisk together the vinegar, mustard, honey, salt and pepper. Slowly add the canola oil to emulsify, then a quarter-cup of the rosemary oil (save the remaining rosemary oil for another use).
