Vegetarian christmas dish
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Scrubbed new potatoes; cooked |
| 2 | ounces | Raclette cheese |
| 1 | tablespoon | Ground mustard |
| ½ | Head frisee lettuce; (inside white | |
| ; leaves) | ||
| 6 | tablespoons | Olive oil |
| 3 | tablespoons | Balsamic vinegar |
| Mixed herbs; chopped | ||
| ¼ | A red pepper; diced | |
| 8 | ounces | Stoned black olives |
| 2 | ounces | Sun-dried tomatoes |
| 1 | ounce | Toasted pine nuts |
| 2 | Anchovy fillets | |
| ½ | Clove garlic | |
| 10 | Basil leaves | |
| Salt and pepper | ||
| 50 | millilitres | Olive oil |
Directions
VINAIGRETTE
TAPENADE
Mix the new potatoes, mustard and salt and pepper together. Place into a ring, add cheese on top and bake in a hot oven for 11/2-2 minutes.
Dress the lettuce with the vinaigrette and arrange on a serving dish. Place the potato ring on top, removing the mould carefully.
Mix all the tapenade ingredients together, spread over the top of the ring and garnish with the vinaigrette.
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