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Olive-Arugula-Walnut Pate on Vegetable Carpaccio Strata

Pate:

  • 1 (4.25-ounce) can chopped black olives
  • 2  cups arugula leaves, rinsed and dried well
  • 1/4  cup sour cream
  • 1/4  cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/2  cup chopped walnuts
  • 3 green onions, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon lemon juice

Carpaccio Strata

  • 3  tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarse-grind black pepper
  • 1/2 cup extra-virgin olive oil
  • 1 large ripe avocado (preferably Hass), peeled, pitted and cut in very thin slices lengthwise
  • 1 large firm but ripe good quality red tomato, very thinly sliced
  • 1 large zucchini, stemmed and cut in half crosswise, then very thinly sliced lengthwise
  • 1/4  cup shaved red onion (read: very thin slices)
  • 1 cup Parmigiano-Reggiano shavings (optional)
  

Method

Pate: In a blender, process all ingredients until almost smooth (read: a bit of texture is desirable in the mix).  Place in a bowl, cover and chill.

Carpaccio Strata: In a small bowl, whisk lemon juice, mustard, salt and pepper.  Slowly pour in olive oil, whisking constantly, until mixture has thickened a bit. 

On each of four serving plates, evenly place avocado slices side by side.  Drizzle with 1/4 dressing.  Top with tomato slices.  Drizzle with 1/4 dressing.  Top with zucchini and 1/4 dressing and then red onion and final 1/4 dressing. 

Refrigerate until time of service.  For service, allow pate and vegetables to sit at room temperature for 10-15 minutes if possible, then place 1/4 of pate on top of each carpaccio strata.  Garnish with Parmigiano-Reggiano shavings if desired.  Serves 4 as a main course.  Try this with some warm, fresh French bread and a good wine!

Contributor: Candy Bamhart

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