Combine all the salad ingredients, except for the red onion, in a large bowl.
Place the red onion in Braun’s Tribute Collection food processor FP 3010 and chop at high speed. For finer results, use of the pulse function: press the pulse function up to 13 times to perfectly chop onions. Remove the onion and combine with other salad ingredients.
For the tapenade, take the blade out of your food processor and replace it with the coarse slicing insert. Then place the olives, anchovy, capers and garlic into the food processor and blend on a low speed until finely chopped.
Add the oil through the convenient filling tube. Start blending slowly and keep blending until a smooth paste forms. The food processor features a pre-set speed function that enables you to start directly at your pre-set speed level for perfect results.
Transfer to an airtight container and pour a little extra oil over the tapenade surface to prevent oxidation.
Cut the baguette into chunky slices and place onto a baking tray. Grill for 1 - 2 minutes on one side, then smear a spoonful of green tapenade on the top of each slice of bread.
Divide the salad between 4 salad bowls and place 2 or 3 green tapenade toasts on top.
Combine all the salad ingredients, except for the red onion, in a large bowl.
Place the red onion in Braun’s Tribute Collection food processor FP 3010 and chop at high speed. For finer results, use of the pulse function: press the pulse function up to 13 times to perfectly chop onions. Remove the onion and combine with other salad ingredients.
For the tapenade, take the blade out of your food processor and replace it with the coarse slicing insert. Then place the olives, anchovy, capers and garlic into the food processor and blend on a low speed until finely chopped.
Add the oil through the convenient filling tube. Start blending slowly and keep blending until a smooth paste forms. The food processor features a pre-set speed function that enables you to start directly at your pre-set speed level for perfect results.
Transfer to an airtight container and pour a little extra oil over the tapenade surface to prevent oxidation.
Cut the baguette into chunky slices and place onto a baking tray. Grill for 1 - 2 minutes on one side, then smear a spoonful of green tapenade on the top of each slice of bread.
Divide the salad between 4 salad bowls and place 2 or 3 green tapenade toasts on top.
