| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Vegetarian |
For, Better, For, Worse |
1 |
servings |
INGREDIENTS
| 8 |
oz |
Scrubbed new potatoes; cooked |
| 2 |
oz |
Raclette cheese |
| 1 |
tb |
Ground mustard |
| 1/2 |
|
Head frisee lettuce; (inside white |
|
|
; leaves) |
| 6 |
tb |
Olive oil |
| 3 |
tb |
Balsamic vinegar |
|
|
Mixed herbs; chopped |
| 1/4 |
|
A red pepper; diced |
| 8 |
oz |
Stoned black olives |
| 2 |
oz |
Sun-dried tomatoes |
| 1 |
oz |
Toasted pine nuts |
| 2 |
|
Anchovy fillets |
| 1/2 |
|
Clove garlic |
| 10 |
|
Basil leaves |
|
|
Salt and pepper |
| 50 |
ml |
Olive oil |
INSTRUCTIONS
VINAIGRETTE
TAPENADE
Mix the new potatoes, mustard and salt and pepper together. Place into a
ring, add cheese on top and bake in a hot oven for 11/2-2 minutes.
Dress the lettuce with the vinaigrette and arrange on a serving dish. Place
the potato ring on top, removing the mould carefully.
Mix all the tapenade ingredients together, spread over the top of the ring
and garnish with the vinaigrette.
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