Vegetable Salad with Olive Cream (Tapenade)

Ingredients

• 4 white onions
• 4 small young artichokes
• 12 date tomatoes
• 1 romaine lettuce head
• 1 untreated lemon
• 1 EL oil
• 1 TL chopped herbs de Provence
• 4 EL tapenade
• 2 EL balsamic vinegar
• Salt
• Pepper
• herbs (for garnish)
• white bread (for serving)

Instructions

1. 1.

   Peel the onions and cut them into wedges. Clean the artichokes, remove outer leaves and leaf tips. Peel stems, cut artichokes into wedges and discard the choke. Wash date tomatoes, pat dry and cut into wedges. Tear romaine lettuce into bite-sized pieces.

2. 2.

   Wash lemon, grate some zest and squeeze juice. Heat plenty of water with lemon zest and juice. Cook artichoke wedges until al dente, lift from broth and drain. Briefly blanch onion wedges, drain and shock in ice water. Combine all salad ingredients in a bowl, garnish with herbs, serve with white bread.