Vegetable Salad with Olive Paste (tapenade)
- For the salad
- 4 white onions
- 4 baby Artichoke
- 12 Grape tomato
- 1 Romaine lettuce
- 1 organic lemon
- 1 tablespoon vegetable oil
- 1 teaspoon chopped herbes de Provence
- 4 tablespoons Tapenade
- 2 tablespoons balsamic vinegar
Peel onions and cut into wedges. Rinse artichokes, remove outer leaves and snip the tops of remaining leaves with scissors. Peel stems, cut artichokes into wedges and remove choke. Rinse grape tomatoes, pat dry and cut into wedges. Rinse romaine lettuce and tear into bite-sized pieces.
Rinse lemon and remove some of the zest. Squeeze juice. Bring a large pot of water to a boil. Add lemon zest and juice. Add artichokes and simmer until al dente. Remove from cooking liquid and drain. Blanch onion wedges in cooking liquid, drain and rinse with cold water. In a bowl, mix together all prepared salad ingredients. Garnish with herbs and serve with white bread.