Olio Taibi
salads
Whether you use homemade tapenade or store bought, the peppery and fruity notes in our Biancolilla will elevate your weeknight salads to new heights.
2 TBS olive tapenade
1 pickled peperoncino, stemmed, seeded and finely minced (see note)
1 TBS red wine vinegar
1/2 tsp mild brown mustard (see note)
1/4 tsp honey
4 ounces mixed greens (about 6 cups)
1 cup halved red grapes
2 ounces crumbled ricotta salata
Combine all ingredients, and whisk vigorously just before using.
You will have approximately 1/3 cup dressing. This will dress 4 small side salads or two entree salads.
Combine greens, grapes, and cheese in a large bowl, or plate individually.
Dress salad(s) with vinaigrette immediately before serving.
This salad is wonderful as a side salad, or expanded into a main dish with a filet of roasted salmon- the olive tapenade vinaigrette with our Biancolilla is layered with flavors, but very versatile. The light peppery notes and fruity aroma in our Biancolilla help elevate salads that have a creamy component (here, the ricotta salata), and a juicy sweet component (here, the red grapes).
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