TAPENADE CAESAR w/PROSCIUTTO

By BobD

Ingredients

• 6 SERVINGS
• For tapenade
• 1 cup brine-cured black olives (such as Kalamata; about 5 ounces), pitted
• 1/2 cup raisins
• 1/4 cup chopped fresh parsley
• 3 canned anchovy fillets, drained
• 2 medium shallots, sliced
• 2 tablespoons fresh lemon juice
• 1 tablespoon fennel seeds
• 1/2 teaspoon cayenne pepper
• 1/2 cup olive oil
• For dressing
• 5 tablespoons fresh lemon juice
• 1/4 cup (packed) grated Parmesan cheese
• 3 tablespoons coarse-grained Dijon mustard
• 2 tablespoons finely chopped drained canned anchovy fillets
• 2 tablespoons finely chopped drained capers
• 2 tablespoons chopped garlic
• 1 cup olive oil
• 3 hearts of romaine lettuce, torn into pieces
• 4 ounces thin prosciutto slices, cut crosswise into strips
• Pecorino Romano cheese shavings

Details

Servings 6
Adapted from epicurious.com

Preparation

Step 1

Make tapenade:

Blend olives, raisins, parsley, anchovies, shallots, lemon juice, fennel seeds and cayenne in processor until almost smooth, occasionally scraping down sides of bowl. With machine running, add oil and process until blended. Season to taste with salt and pepper.

Make dressing:

Whisk lemon juice, Parmesan, mustard, anchovies, capers and garlic in medium bowl until well blended. Gradually whisk in oil. Season with salt and pepper. (Tapenade and dressing can be made 2 days ahead. Cover separately and refrigerate. Bring to room temperature before using.)

Place lettuce in large bowl.

Toss with enough dressing to coat generously.

Divide lettuce among 6 plates.

Dot perimeter of each plate with teaspoonfuls of tapenade.

Top each salad with prosciutto and cheese and serve.