Not only an elegant side dish for any feast or simple supper, this dish is power-packed with nutrients to give you stamina to burn.
Makes 10-15 Servings
1 cup minced, stemmed, dried figs
1/3 cup spring or filtered water
½ (one half) cup coarsely chopped oil-cured black olives
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1/2 tablespoon capers, drained, but not rinsed, minced
1 ½ teaspoons minced, fresh parsley
½ cup walnut pieces, lightly pan toasted
20-30 1/4-inch thick daikon rounds
Step By Step Instructions:
To prepare the tapenade, combine figs and water in a sauce pan. Cook over medium heat, uncovered, until the figs are soft and the water has dissipated, 7-10 minutes. Transfer to a mixing bowl and stir in olives, vinegar, capers and parsley. Season to taste with salt (remembering that the olives and capers will flavor with salt). Mix well to combine. Set aside.
Pan toast the walnuts in a dry skillet over medium heat until fragrant, about 3 minutes. Transfer to a bowl and set aside.
Bring a pot of water to a boil and cook daikon rounds until crisp-tender, 4-6 minutes. Drain and arrange on a platter. Cover and chill completely.
To serve, arrange daikon rounds around the rim of a platter. Just before serving, fold walnuts into tapenade and mound in the center of the platter, allowing guests to serve themselves. Makes 10-15 servings.
COOK’S TIP: The tapenade can be made a couple of days in advance, but do not stir in the nuts until serving time, as they will get soft. You may also choose to serve the tapenade already mounded on the cooked daikon for a more elegant presentation.