Tested till perfect Mixed Green Salad with Tapenade Bats

Mixed Green Salad with Tapenade Bats

Enhance the gothic theme of your party and tell your guests that witches flew on their broomsticks to retrieve these wild salad greens and mushrooms from the forests. The tapenade bat cro? add to the Halloween theme.

By The Canadian Living Test Kitchen

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8

Ingredients

  • 8 slices 8sliceswhite bread
  • 2 tbsp 2tbsplight mayonnaise
  • 1/3 cup 1/3cupextra-virgin olive oil
  • 1/4 cup 1/4cupminced shallotshallots or onions
  • 2 tbsp 2tbspsherry vinegar
  • 1/4 tsp 1/4tspeach salt and pepper
  • 20 cups 20cupstorn mixed greens
  • 1 cup 1cupcremini mushrooms, very thinly sliced
  • 1/2 cup 1/2cupshaved Parmesan cheese

Tapenade:

  • 1/2 cup 1/2cuppitted kalamata olivekalamata olives
  • 1/4 cup 1/4cupchopped fresh parsley
  • 2 tbsp 2tbspextra-virgin olive oil
  • 1 1clove garliccloves of garlic, minced
  • 1/4 tsp 1/4tspeach salt and pepper
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Preparation

Tapenade: In food processor, pulse together olives, parsley, oil, garlic, salt and pepper until coarsely chopped. (Make-ahead: Refrigerate in airtight container for up to 2 days.)

Using 2-1/2 inch (6 cm) bat-shaped cookie cutter, cut 1 bat from each slice of bread. Toast in 350°F (180°C) oven or toaster oven, turning once, until golden, about 6 minutes. Let cool. (Make-ahead: Store in airtight container for up to 2 days.)

Spread each bat with tapenade. Spoon mayonnaise into piping bag fitted with small plain tip; pipe around edges of bats. Pipe on eyes.

In large bowl, whisk together oil, shallots, vinegar, salt and pepper. Add greens and mushrooms; toss to coat. Divide salad among 8 plates; top each with Parmesan cheese and 1 tapenade bat.

Additional information :

Tips:
To add a rich, woodsy flavour to the vinaigrette, add 1 tsp (5 mL) truffle oil.

A vegetable peeler makes quick work of shaving Parmesan cheese.

Use store-bought tapenade instead of making it from scratch.

Nutritional Information Per serving: about

cal 229 pro 6g total fat 19g sat. fat 4g
carb 10g fibre 3g chol 6mg sodium 646mg

% RDI:

calcium 18 iron 18 vit A 41 vit C 38
folate 72
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