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Radishes with Tapenade

INGREDIENTS



  • 350 g can black olives in brine (150 g olives)

  • 1 tablespoon capers (in brine)

  • 2 anchovy filets (in olive oil)

  • 1 clove garlic

  • 1 tbs lemon juice (1/4 lemon)

  • 1/4 cup extra virgin olive oil

  • Freshly cracked black pepper

  • 1 bunch French breakfast radishes


PROCEDURE



  1. In a food processor, pulse together the olives, capers, anchovies, garlic, lemon juice, olive oil, and black pepper into a fine rubble.

  2. Serve with the radishes, and sprinkle the radishes with Maldon salt.


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