Tapenade of the poor
Recipe and making of Philip
2 tablespoons mustard
1 tablespoon soy sauce
1 pinch salt and pepper
2-3 tablespoons of white port
5 tablespoons olive oil
2 tablespoons lemon juice (fresh)
1-2 tablespoons grated Parmesan cheese (optional)
1 teaspoon dried chives and shallots
1 teaspoon fresh parsley (or dried)
2 pinches of ground cumin
Prepare the tapenade a little in advance, so that the ingredients could have time to infuse.
The most convenient is to use a jar for easy further storage of the sauce (in the fridge). Start by dipping in the mustard. While stirring, gradually add the olive oil. Then, the other liquids. The thickness of the sauce depends on your taste and can be adjusted with a more or less important amount of olive oil and liquids. The above proportions are approximate. After making a smooth paste, put the spices and parmesan (if you think using cheese). Seal the jar lid and store in the refrigerator.
Serve the tapenade of the poor with bread cubes (fresh or roasted). When more diluted, the sauce is perfect to stand as dressing of a green or cabbage salad.
I don’t like vinegar, even at all! As a salad can heardly go without a dressing, my Philip created that one, that satisfies both of us When he just eats it with some bread cubes, he calls it “tapenade of the poor”. That’s where its name came from Try it! It’s a little salad magic!