Salade Provençale (Artichoke, Tomato and Squash-Blossom Salad)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- artichoke bottoms (equal part)
- tomatoes (equal part)
- squash flower petals (equal part)
- black olives
- basil
- garlic
- oil
- vinegar
- anchovy purée
Instructions
- Slice the artichoke bottoms and the tomatoes.
- Cut the squash flower petals into julienne and combine, in equal parts.
- Complete with black olives, a pinch of basil and a point of crushed garlic.
- Season with oil and vinegar, with the addition of anchovy purée.