Mixed Green Salad with Tapenade Bats

By The Canadian Living Test Kitchen

12 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	229229 cal
pro	6 g6g pro
total fat	19 g19g total fat
sat. fat	4 g4g sat. fat
carb	10 g10g carb
fibre	3 g3g fibre
chol	6 mg6mg chol
sodium	646 mg646mg sodium
% RDI:	-
calcium	1818 calcium
iron	1818 iron
vit A	4141 vit A
vit C	3838 vit C
folate	7272 folate

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.

Ingredients

8 slices white bread 8 8slices sliceswhite bread
2 tbsp light mayonnaise 2 2tbsp tbsplight mayonnaise
1/3 cup extra-virgin olive oil 1/3 1/3cup cupextra-virgin olive oil
1/4 cup minced shallots 1/4 1/4cup cupminced shallotshallots or onions
2 tbsp sherry vinegar 2 2tbsp tbspsherry vinegar
1/4 tsp each salt and pepper 1/4 1/4tsp tspeach salt and pepper
20 cups torn mixed greens 20 20cups cupstorn mixed greens
1 1cup cupcremini mushrooms, very thinly sliced
1/2 cup shaved Parmesan cheese 1/2 1/2cup cupshaved Parmesan cheese
Tapenade:
1/2 cup pitted kalamata olives 1/2 1/2cup cuppitted kalamata olivekalamata olives
1/4 cup chopped fresh parsley 1/4 1/4cup cupchopped fresh parsley
2 tbsp extra-virgin olive oil 2 2tbsp tbspextra-virgin olive oil
1 clove garlic , minced1 1clove garliccloves of garlic, minced
1/4 tsp each salt and pepper 1/4 1/4tsp tspeach salt and pepper

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.