My Provençal Salad the Tastes of Eating Local in Provence

Recently, we were at the local pizza place in our village, and they offered (sadly for a short time only) a Salade des Alpilles. Arranged on the top of a bed of fresh mixed lettuces, there was an olive tapenade on small toasts, tomatoes, apricots, grapes and walnuts. It was a delicious sample of the terrior in each mouthful. This recipe from Chef Anne Challier for My Provençal Salad, is a similar idea to the one above. She combines ripe melon from Cavaillon, black olive tapenade, homemade pesto and fresh tomatoes in a dish that produces a taste of Provence in every bite.

Anne Challier and her twin sister Véronique (Vero) are a team who offer culinary services in the comfort of your home. Anne’s time with an apron runs deep, she attended a cooking school at École Hôtelière d’Avignon and then worked in a well respected French restaurant in the Alpilles. In 2009, the two sisters decided to combine their skills and warm personalities to offer homemade and healthy food for their clients. They launched Un air de famille, cuisine et service à domicile (details below).

Un air de famille menus are completely flexible based on your tastes, the number in your party, the occasion, and budget. You work with Anne to determine the final list and then your only job is to enjoy the meal.

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Tel: +33 (0)6 82 02 63 38
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Website: www.cuisineadomicile-provence.com
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email: contact@un-air-de-famille.fr

Culinary Services:

Chef at home (chef à domicile)
Catering (traiteur)
Cooking classes (on location in Nimes)
Market tours
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My Provençal Salad

This salad plate is a cross between carpaccio and salad. Prepare the tapenade and pesto in advance. Shop for the fresh melon, lettuce leaves and tomatoes at the market in the morning and then plate the ingredients in time for lunch.

My Provençal Salad This salad plate is a cross between carpaccio and salad. Prepare the tapenade and pesto in advance. Shop for the fresh melon, lettuce leaves and tomatoes at the market in the morning and then plate the ingredients in time for lunch.

• CourseSalad
• CuisineFrench, Provencal

Servings	Prep Time
4people	15minutes

Servings Prep Time 4people 15minutes

Ingredients

For the Tapenade:

• 250 gr (1 cup) Black Olivespitted
• 1clove garlicpeeled and crushed
• 5tbsp olive oil
• 2small Anchoviesor anchovy paste
• 1tsp Capers

For the Pesto:

• 2tbsp Pine nutslightly roasted
• 1cup Fresh Basil
• 2cloves garlic
• 1cup olive oil
• 2tbsp Parmesan cheesegrated

For the Salad:

• 1ripe Cavaillon Melonpeeled, sliced and seeded
• 16 Cherry Tomatoes4 per plate, or tomato slices
• 12 Crostini Toasts3 per plate for the tapenade
• 12slices Speck (smoked prosciutto)3 per plate
• 2cups Arugula or other lettucewashed
• 12slices Mozzarella3 per plate
• 12 Caper Berries3 per plate, for garnish

Instructions

To make the Tapenade:

1. Combine pitted olives, garlic, olive oil, anchovies and capers in a food processor and pulse until smooth. If the paste is a bit too dry, add some more olive oil - you want a spreadable consistency.
2. Put the tapenade in a jar with a good top. Seal and store in your fridge.

To make the Pesto:

1. Add all the ingredients - basil, pine nuts, garlic, olive oil and parmesan to a food processor and blend until smooth.
2. Remove from the food processor and store in a covered jar in your refrigerator.

Assemble the Salad:

1. On small dried toasts (crostini) spread some of the olive tapenade. About 3-4 per plate.
2. Peel and slice the melon and arrange on each plate.
3. Add slices of speck and mozzarella to each plate.
4. Garnish each plate with caper berries, tomatoes, arugula leaves and dress (like a vinaigrette) each dish with the pesto.
5. Serve with some fresh, crusty bread and enjoy.

Recipe Notes

The tapenade and pesto can be made in advance, so all you have to do is cut the melon, tomatoes and plate the salad.

Bonus tip: you can make tapenade rolls by spreading the tapenade on puff pastry. Roll into a long cylinder shape (like a rolling pin). Cut into slices and bake in hot oven (200°C - 400°F) for about 10 minutes.