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Green olive tapenade vinaigrette and endives

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Green olive tapenade vinaigrette and endives


  • 2 tbsp. green olive tapenade, pepper

  • 2 tbsp. white wine vinegar

  • 6 tbsp. extra virgin olive oil (light fruity)

  • 1 pinch of salt

  • 6 endives (4 white and 2 red for color)


  1. 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.

  2. 2. Put salt at the end and taste before adding more. The tapenade will already give a salty taste to the preparation.

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