Caponata Relish I

Makes 1 quart

This caponata variation on the classic Caponata alla Siciliana goes well on bruschetta as a part of an antipasto course. It also makes a great side salad, topping for eggs or sandwich filler.

To Blanch

1 bunch Italian black kale, chopped

2 stalks celery, cut into a small dice

3 medium carrots, cut into a small dice

1 medium onion, chopped

Additions

½ cup Italian parsley, chopped

½ cup kalamata olives

¼ cup raisins

¼ cup pine nuts or pepita seeds

Dressing

2 tablespoons tomato paste

2 tablespoons coconut sugar, or brown sugar

2 tablespoons red wine vinegar

4 tablespoons extra virgin olive oil

1 tablespoon fish sauce, anchovy based (Red Boat)

1 clove garlic, minced

½ teaspoon sea salt

¼ teaspoon cayenne pepper

Bring a large pot of water to a rolling boil. Once it’s boiling, throw in 1 teaspoon of salt. Add the prepared veggies and bring back to a boil. Time 2 to 3 minutes, scoop the vegetables out with a strainer and run under cold water. Lay the veggies on a clean tea towel, bring it together and gently press out any excess water. Using a food processor, pulse the veggies, parsley, olives, raisins and nuts together until tapenade or relish consistency (about 10 to 12 pulses). Put the relish into a serving bowl. Rinse out the processor bowl, and process the dressing ingredients together until creamy and smooth. Stir the dressing into the relish and allow time to meld the flavors. Try molding it into a fun shape to serve. It’s even better the next day. Keep refrigerated and serve at room temperature.