Arugula Salad with Moroccan Tapenade

Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

Appears in
Jean-Georges: Cooking at Home with a Four-Star Chef

By Jean-Georges Vongerichten and Mark Bittman

Published 1998

  • About

With nothing more than the addition of water, you can turn a handful of olives into a wonderfully smooth and flavorful puree. Add a few pinches of Moroccan spices, as Jean-Georges does, and the simple tapenade becomes exotic.

To use this same sauce as a dip, just add less water and the mixture will remain thick.