Tapenade Caesar Salad With Prosciutto Recipes

CAESAR SALAD WITH HOMEMADE TAPENADE CROUTONS

Caesar Salad with Homemade Tapenade Croutons image

Provided by Wolfgang Puck

Categories Salad Garlic Leafy Green Olive Oscars Lunch Parmesan Fall Winter Lettuce Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 2 to 4 servings

Number Of Ingredients 12

Ingredients

Croutons:
1/3 cup olive oil
2 tablespoons freshly grated Parmesan cheese
2 tablespoons minced garlic
1 teaspoon chopped fresh oregano leaves
1 teaspoon chopped fresh thyme leaves
One 1-pound loaf of day-old bread, preferably sourdough, sliced and cut into large cubes (about 2 cups)
1 recipe Black and Green Olive Tapenade
Salad:
2 heads of baby romaine lettuce, or 1 large head of romaine
1 recipe Caesar Vinaigrette
Freshly grated Parmesan cheese, optional

Steps:

1. Preheat the oven to 350°F.
2. Make the croutons: In a medium bowl, combine the oil, cheese, garlic, oregano, and thyme. Add the bread and toss, coating all the croutons.
3. Arrange the croutons in a single layer on a baking tray and bake until golden, turning to brown all sides. Cool and store in a cool, dry place.
4. Make the salad: Trim the lettuce and toss with some of the Caesar Vinaigrette . Arrange on salad plates and sprinkle with a little Parmesan cheese, if desired.
5. Spread one side of your croutons with a thin layer of the Black and Green Olive Tapenade . Arrange atop the salads and serve immediately.

TAPENADE CAESAR WITH PROSCIUTTO

Tapenade Caesar with Prosciutto image

Categories Salad Food Processor Fish Olive Parmesan Lemon Raisin Fall Chill Prosciutto Lettuce Bon Appétit

Yield Makes 6 first-course servings

Number Of Ingredients 21

Ingredients

For tapenade
1 cup brine-cured black olives (such as Kalamata; about 5 ounces), pitted
1/2 cup raisins
1/4 cup chopped fresh parsley
3 canned anchovy fillets, drained
2 medium shallots, sliced
2 tablespoons fresh lemon juice
1 tablespoon fennel seeds
1/2 teaspoon cayenne pepper
1/2 cup olive oil
For dressing
5 tablespoons fresh lemon juice
1/4 cup (packed) grated Parmesan cheese
3 tablespoons coarse-grained Dijon mustard
2 tablespoons finely chopped drained canned anchovy fillets
2 tablespoons finely chopped drained capers
2 tablespoons chopped garlic
1 cup olive oil
3 hearts of romaine lettuce, torn into pieces
4 ounces thin prosciutto slices, cut crosswise into strips
Pecorino Romano cheese shavings

Steps:

Make tapenade:
Blend olives, raisins, parsley, anchovies, shallots, lemon juice, fennel seeds and cayenne in processor until almost smooth, occasionally scraping down sides of bowl. With machine running, add oil and process until blended. Season to taste with salt and pepper.
Make dressing:
Whisk lemon juice, Parmesan, mustard, anchovies, capers and garlic in 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.)
Place lettuce in large bowl. Toss with enough dressing to coat generously. Divide lettuce among 6 plates. Dot perimeter of each plate with teaspoonfuls of tapenade. Top each salad with prosciutto and cheese and serve.

TAPENADE CAESAR SALAD WITH PROSCIUTTO

Tapenade Caesar Salad With Prosciutto image

This salad takes on a unique twist with a dressing made with pureed olives and anchovies. It has lots of flavour and works well with the small amount of prosciutto. The bonus points is that it is low in fat. Use fresh ingrediets for a superior taste.

Provided by Abby Girl

Categories < 15 Mins

Time 15m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1/3 cup black olives, chopped and pitted
2 anchovies, rinsed and patted dry
1/4 cup parmesan cheese, grated
3 tablespoons olive oil
2 tablespoons lemon juice, freshly squeezed
1 tablespoon water
1 large egg
1/2 teaspoon garlic, minced
10 cups romaine lettuce, well packed
2 ounces prosciutto, diced

Steps:

Dressing: In a food processor combine all the ingredients and process until smooth.
In a large bowl, combine the lettuce and prosciutto. Add the tapenade and toss to coat.

Nutrition Facts : Calories 116.2, Fat 9.9, SaturatedFat 2.1, Cholesterol 40, Sodium 195.9, Carbohydrate 3.8, Fiber 1.9, Sugar 1.2, Protein 4.1

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