Crisp Salad with Olive Tapenade recipe –
Recipe for Crisp Salad with Olive Tapenade, beetroot and hard-boiled egg.
Salads, much like a dessert, allow full reign for imagination and creativity. Those composed with a fresh innovative touch can take the place of a main course at lunch or dinner. Use a variety of textures, flavours and colours and always add one intriguing note - for this recipe we've included home-made olive tapenade. The combinations are endless and you can ring the changes quite simply with whatever is at hand or at its best.
Ingredients
Serves 4
1 large cos lettuce
a variety of mixed salad leaves
1 small bunch rocket
1ml (¼ teaspoon) sugar
1 hard-boiled egg
vegetable oil, for brushing the baking tray
2 slices white bread, crusts removed and cut into small cubes
2 beetroot, cooked whole and peeled
1 small red onion, finely sliced
30ml (2 tablespoons) olive tapenade (see Cook's Notes)
30ml (2 tablespoons) apple cider vinegar
30ml (2 tablespoons) olive oil
sea salt and milled black pepper
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