Enjoying peas, new potatoes, radishes, mint, crispy shallots, zucchini, wheat berries, shaved carrot, red leaf lettuce, and fennel at our tiny place in Sanary-sur-mer. (Nice view, right?) My kind of salad, aka the kind that has a million ingredients and is seemingly never-ending, a byproduct from my California upbringing of monstrous chopped salads. But it needed something more, so we bought a few wedges of pissaladière, a Provencal onion, anchovy and olive tart. (Here’s Richard Olney’s version if you’d like to make it yourself.)
ahh, that looks so amazing! hope you’re having a good time there.
Could you give a little run down on some of your favorite cheeses??? And their meaty counterparts? I am trying to have a meat/cheese pairing dinner with friends!