Oil with Herbs and Spices in Two Bottles
Oil with Herbs and Spices
in Two Bottles

Alena Hrbkova
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La Belle Cuisine - More Salad Recipes

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Wolfgang's Salad Tasting Plate (cont.)



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Olivier et Branche
Olivier et Branche
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Mozzarella in Beaker, Tomato and Basil
Mozzarella in Beaker, Tomato and Basil
Finley, Marc O.
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Seaside with Olive Trees
Seaside with Olive Trees
Shima, Alush
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La Belle Cuisine


Chef Wolfgang Puck's
Salad Tasting Plate (cont.)

Black and Green Olive Tapenade

Wolfgang Puck's
Pizza, Pasta, and More

Wolfgang Puck, Judy Gethers,
Random House, 2000


1 cup Niçoise olives, pitted
1 cup small green French olives (Picholine), pitted
1/4 cup oven-dried tomatoes, drained (recipe follows)
1 tablespoon capers
1 garlic clove
1 anchovy fillet
1/2 tablespoon chopped fresh basil leaves
1/2 tablespoon chopped fresh thyme leaves
1/2 tablespoon chopped fresh flat-leaf parsley leaves
1/2 tablespoon chopped fresh oregano leaves
1/4 cup extra-virgin olive oil
Crostini, recipe follows

In a food processor, combine all the ingredients, except the olive oil and crostini. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil. Refrigerate in a covered container. Spread on homemade crostini.

Oven-Dried Tomatoes

About 12 medium Roma tomatoes (2 pounds)
1/2 cup extra virgin olive oil, plus additional as needed
1 teaspoon minced fresh thyme leaves
6 garlic cloves, crushed
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon sugar

Preheat the oven to 250 degrees F. In a pot of boiling water, blanch
tomatoes. Drain and refresh in ice water. Drain. Peel, core, cut into
quarters, and remove seeds.
Line a baking tray with parchment paper and arrange the tomato quarters
on the tray, cut side down. Drizzle generously with olive oil. Sprinkle with
thyme and garlic. In a small bowl, combine salt, pepper and sugar, and sprinkle evenly over the tomatoes.
Bake until the tomatoes begin to shrivel, about 1 hour. When the tomatoes
are cool enough to handle, transfer to a container. Pour olive oil over and
cover the container. Refrigerate and use as needed.
Yield: Makes 1 1/4 cups.


2 slices bread, preferably sourdough
Extra-virgin olive oil
1/2 garlic clove
Herbed Goat Cheese

Arrange the bread slices in a baking tray. Brush with olive oil and bake in a preheated 350 degree F. oven for 6 to 8 minutes. Allow to cool, then rub
with garlic clove. For each of the crostini, spread 1 tablespoon Herbed
Goat Cheese and top with 1 teaspoon Black and Green Olive Tapenade.

Mozzarella Tomato Salad

2 medium to small vine-ripened tomatoes
1 small ball bufula mozzarella
(approximately 4 ounces)
Salt and freshly ground black pepper
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons basil chiffonade
Slice the tomatoes into 1/4-inch thickness. Drain cheese of any excess
water and slice into 1/4-inch slices. Set aside. Arrange the tomato and
cheese slices so they over lap each other. Season with salt and pepper
and drizzle with the olive oil and balsamic vinegar. Top with the basil.

Wolfgang's Salad Tasting Plate, page 1

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