Tapenade Caesar Prosciutto

Tapenade Caesar Prosciutto

Salad & Dressings

TAPENADE
1 1/3 cups brine-cured black olives(such as Kalamata; about
7 ounces), pitted
2/3 cup raisins
1/4+ cup chopped fresh parsley
4 canned anchovy filets,drained
3 medium shallots, sliced
3 tbsp. fresh lemon juice
1 tbsp. fennel seeds

1/2 tsp. cayenne pepper
2/3 cup olive oil
DRESSING
5 tbsp. fresh lemon juice
1/4 cup(packed) grated Parmesan cheese
3 tbsp. coarse-grained Dijon mustard
2 tbsp.finely chopped drained
canned anchovy filets
2 tbsp finely chopped drained capers

FOR TAPENADE: Blend olives, raisins, parsley, anchovies, shallots, lemon juice, fennel seeds and cayenne in processor until almost smooth, occasionally scraping down sides of the bowl. With machine running, add oil and process until blended. Season to taste with salt and pepper.

FOR DRESSING: Whisk lemon juice, Parmesan, mustard, anchovies, capers and garlic in a medium bowl until well blended. Gradually whisk in oil. Season with salt and pepper. ( Tapenade and dressing can be made 2 days ahead. Cover separately and refrigerate. Bring to room temperature before using.)

FOR SALAD: Place lettuce in a large bowl. Toss with enough dressing to coat generously. Divide lettuce among 8 plates.Dot perimeter of each plate with teaspoonfuls of tapenade. Top each salad with prosciutto and cheese shavings . ( if you wish,toss a

few croutons around the edge of but on the salad). Serve.

*INGREDIENTS*

2 tbsp.chopped garlic

1 cup olive oil

SALAD

3 hearts of Romaine Lettuce, torn into pieces

5 ounces THIN prosciutto slices, cut crosswise into strips

PECORINO Romano cheese shavings

OPTIONAL

1/4" x1/4" x1" croutons,fried lightly and herbed

Bon AppŽtit Sept/97

*DIRECTIONS*