Orange Tapenade

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Orange Tapenade

 

2 teaspoons whole fennelseed

1/2 pound carrots (about 4 large)

2 cloves garlic, finely chopped

2 tablespoons sherry wine vinegar

4 tablespoons extra virgin olive oil, divided

3/4 cup almonds

3 tablespoons capers, coarsely chopped

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon ground cardamom

salt

fresh cracked black pepper

 

In a dry skillet, toast the fennelseeds until they

release their aroma and turn a shade darker, about 1

minute. Crush the seeds and set aside.

Peel and slice the carrots in half, lengthwise. Cut

into 1-inch pieces. Mix with garlic, sherry wine

vinegar and 2 tablespoons olive oil. Cover and

microwave on high until just cooked but still with

some crispness and crunch (about 2 to 3 minutes,

stirring halfway through).

Process carrots in food processor until coarsely

chopped, about the size of small lentils or large

couscous. Place in mixing bowl. In same work bowl,

process almonds and 2 tablespoons olive oil until a

coarse paste is formed.

Mix the almonds into the carrots along with the

capers, red pepper flakes, fennelseed, and cardamom.

Add salt to taste. Before serving, taste to correct

the seasonings; you may want to refresh the flavors

with a dash more vinegar or spices. Serve at room

temperature, garnished with a sprinkling of fresh

cracked pepper. Yields 2 cups.

Serve with pieces of good crusty bread.