Green olive tapenade vinaigrette and endives
Ingredients
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2 tbsp. green olive tapenade, pepper
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2 tbsp. white wine vinegar
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6 tbsp. extra virgin olive oil (light fruity)
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1 pinch of salt
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6 endives (4 white and 2 red for color)
Preparation
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1. Slice the endives into strips and put them into a bowl of cold water with lemon juice to prevent oxidation. Drain when ready to serve and toss with the vinaigrette.
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2. Put salt at the end and taste before adding more. The tapenade will already give a salty taste to the preparation.
