This is basically a Nicoise salad in a sandwich. Who can argue with that?
Check out the recipe.
Salade Niçoise is probably the most famous dish from Provence. We find it to be the perfect summertime meal because it’s cold and refreshing but has lots of salty and rich ingredients. Prepare the ingredients ahead of time so you can just throw it together at dinner.
Here’s a good recipe.
Provencal cooking is all about seasonality. It just happens to be cherry season in New York right now so what better way to take advantage of the bounty than to throw them in a giant pancake and serve it up for breakfast.
Here’s the recipe.
We’ve been to Provence before and were struck by the quality and variety of fresh produce available. Every town has a farmers market at least one day a week and they are brimming with fruits, veggies, olives, salamis and all sorts of local goodies. Socca,which is a crepe or pancake made from chickpea flour is a great platform for this fresh produce because you can put just about anything on it and it’s delicious. Here we basically made a caponata of eggplant, tomato, and pepper and served it over the socca.
Here’s a good basic recipe to get started.