The Good News For this fennel salad's creamy tapenade, David Myers mixes fat-free fromage blanc—a fresh cow's-milk cheese and an excellent source of protein—with black olive tapenade. The luxurious result seems rich but is stealthily healthy. "It's the kind of daily special we'll serve at Comme Ça," he says. More Healthy Vegetable Dishes

Best New Chef 2003: David Myers
David Myers
July 2007

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Recipe Summary test

total:
20 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, whisk the olive oil with the lemon juice and season generously with salt and pepper. Add the shaved fennel and chopped tarragon and toss well.

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  • In a small bowl, stir the tapenade into the fromage blanc. Spread a thin layer of tapenade cream in the center of each plate. Mound the fennel salad on top and garnish with the chopped fennel fronds and fennel pollen. Serve right away.

Notes

One Serving 193 cal, 15 gm fat, 2.0 gm sat fat, 14 gm carb, 5.2 gm fiber.

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