1First make the tapenade dressing:
1 cup of pitted green olives
3 anchovy fillets
2 garlic cloves, minced
1 ½ tablespoon fresh lemon juice
2 teaspoon chopped fresh dill
1-tablespoon capers, drained
¾ cup olive oil
Salt and pepper
2Place all the ingredients in the bowl of a food processor and pulse until well combined. Top the salad with the lemon zest. Enjoy
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
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