For the tapenade, 1/2 cup of black olives, pitted, coarsely chopped
10 anchovy fillets, rinsed in water for 30 minutes and drained
1/4 cup of capers
1 tablespoon of lemon juice
1 teaspoon of mustard
3 tablespoons of olive oil
2 large carrots, peeled and cut into thin strips
Fresh curly lettuce leaves
For the tapenade, 1/2 cup of black olives, pitted, coarsely chopped
10 anchovy fillets, rinsed in water for 30 minutes and drained
1/4 cup of capers
1 tablespoon of lemon juice
1 teaspoon of mustard
3 tablespoons of olive oil
2 large carrots, peeled and cut into thin strips
Fresh curly lettuce leaves
Combine the olives, anchovy fillets, and capers in a processor (or blender)
Pulse until smooth
Add lemon juice and mustard; process until well combined
Gradually add olive oil, pulsing until the mixture is creamy. Reserve
Wrap each carrot strip around a toothpick
Dip in ice water and refrigerate for at least 1 hour
Drain and remove toothpicks
Place a lettuce leaf in the center of each carrot wrap, forming a 'cup'
Top with a spoonful of olive and anchovy paste (tapenade)
Chill until serving time; serves 40 units
Calories per unit: 18.
