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My Provençal Salade Recipe Chef Anne Challier

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.
Prep Time 15 mins
Total Time 15 mins
Course Salad
Cuisine French, Provencal
Servings 4 people

Ingredients
  

For the Tapenade:

  • 250 gr (1 cup) Black Olives pitted
  • 1 clove garlic peeled and crushed
  • 5 tbsp olive oil
  • 2 small Anchovies or anchovy paste
  • 1 tsp Capers

For the Pesto:

  • 2 tbsp Pine nuts lightly roasted
  • 1 cup Fresh Basil
  • 2 cloves garlic
  • 1 cup olive oil
  • 2 tbsp Parmesan cheese grated

For the Salad:

  • 1 ripe Cavaillon Melon peeled, sliced and seeded
  • 16 Cherry Tomatoes 4 per plate, or tomato slices
  • 12 Crostini Toasts 3 per plate for the tapenade
  • 12 slices Speck (smoked prosciutto) 3 per plate
  • 2 cups Arugula or other lettuce washed
  • 12 slices Mozzarella 3 per plate
  • 12 Caper Berries 3 per plate, for garnish

Instructions
 

To make the Tapenade:

  • 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.
  • Put the tapenade in a jar with a good top. Seal and store in your fridge.

To make the Pesto:

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

Assemble the Salad:

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

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.
Tried this recipe?Let us know how it was!