Warm Salad Roasted Leeks, Edamame and Cheese
We served this dish as a side at Thanksgiving. However, it also works well as a starter course. Begin your dinner party with a warm salad of roasted leeks with edamame, fresh herbs, parmesan and mozzarella. Join us in May for the Pitcher & Powell culinary adventure in Provence, where …
We served this dish as a side at Thanksgiving. However, it also works well as a starter course. Begin your dinner party with a warm salad of roasted leeks with edamame, fresh herbs, parmesan and mozzarella. Join us in May for the Pitcher & Powell culinary adventure in Provence, where …
French Salad Dressing Alberta Vinaigrette
This recipe highlights two of those – canola and honey – using a fundamentally French technique for making a great vinaigrette.
This recipe highlights two of those – canola and honey – using a fundamentally French technique for making a great vinaigrette.
Summer Salad Watermelon, Melon and Feta Cheese
Here in Provence, we are making the most of summer fruits and veggies! We hope you also enjoy one of our favourite salads of the moment: watermelon, melon and feta cheese a recipe by Sophie Bellard. The combination of sweet melons and salty cheese is hard to resist. Watermelon in is …
Here in Provence, we are making the most of summer fruits and veggies! We hope you also enjoy one of our favourite salads of the moment: watermelon, melon and feta cheese a recipe by Sophie Bellard. The combination of sweet melons and salty cheese is hard to resist. Watermelon in is …
Citrus Salad with Orange, Fennel, Olive and Capers
In a climate where fennel grows wild and, olive oil production is big business this tangy salad is a tribute to the landscape. This citrus salad incorporates many ingredients native to the South of France and the Mediterranean Basin. Gemma Wade prepared this salad as a side dish for the Easter lunch menu
In a climate where fennel grows wild and, olive oil production is big business this tangy salad is a tribute to the landscape. This citrus salad incorporates many ingredients native to the South of France and the Mediterranean Basin. Gemma Wade prepared this salad as a side dish for the Easter lunch menu
Warm Salad Nicoise a Recipe from Provence
In Nice, where this main course salad gets its name no chef would ever dream of serving a Warm Salad Nicoise. However, in my part of Provence, the dish is perfect when the weather isn’t. The ingredients (tuna, olives, eggs, peppers and anchovies) are the same as the traditional cold version of this salad
In Nice, where this main course salad gets its name no chef would ever dream of serving a Warm Salad Nicoise. However, in my part of Provence, the dish is perfect when the weather isn’t. The ingredients (tuna, olives, eggs, peppers and anchovies) are the same as the traditional cold version of this salad
Warm Goat Cheese Salad with a Lemony Vinaigrette
Warm goat cheese salad or salade de chevre chaude appears on many restaurant menus, and it’s easy to recreate just follow the recipe below.
Warm goat cheese salad or salade de chevre chaude appears on many restaurant menus, and it’s easy to recreate just follow the recipe below.
Marinated Mushroom and Roast Pumpkin Salad for Autumn Weather
Often, as the weather turns cooler the tendency is towards warm, slow-cooked meals, and roasted meats. These menus beg for a table of good friends and great wine. However, you don’t want the meal to be too “heavy” this tasty combination of autumn vegetables – marinated mushroom and roast pumpkin salad – is a perfect starter course
Often, as the weather turns cooler the tendency is towards warm, slow-cooked meals, and roasted meats. These menus beg for a table of good friends and great wine. However, you don’t want the meal to be too “heavy” this tasty combination of autumn vegetables – marinated mushroom and roast pumpkin salad – is a perfect starter course
Grilled Calamari and Radicchio Starter Salad
This starter salad of grilled calamari and radicchio is easy to prepare once your guests have arrived. The marinade of olive oil, garlic and herbes de Provence is light and does not overpower the ingredients. Best of all, this dish is really (almost) too pretty to eat. But, don’t resist it’s best consumed warm.
This starter salad of grilled calamari and radicchio is easy to prepare once your guests have arrived. The marinade of olive oil, garlic and herbes de Provence is light and does not overpower the ingredients. Best of all, this dish is really (almost) too pretty to eat. But, don’t resist it’s best consumed warm.
Summer Salad Heirloom Tomato and White Nectarine
Building on a classic Italian salad this variation combines heirloom tomatoes, white nectarines, mozzarella and fresh basil on a plate. Serve as a starter course or a lunchtime salad along with crusty baguette.
Building on a classic Italian salad this variation combines heirloom tomatoes, white nectarines, mozzarella and fresh basil on a plate. Serve as a starter course or a lunchtime salad along with crusty baguette.
A Fig and Tomato Salad Combining the Flavours of Summer in Provence
This simple salad recipe combines slightly tart tomatoes with sweet, fresh figs (from your own tree if you are lucky enough). The figs counter-balance the acidity in the late-season tomatoes, and the cheese although optional adds some extra, creamy roundness to the flavours.
This simple salad recipe combines slightly tart tomatoes with sweet, fresh figs (from your own tree if you are lucky enough). The figs counter-balance the acidity in the late-season tomatoes, and the cheese although optional adds some extra, creamy roundness to the flavours.