This is a variation of a vegetable salad with a Cadiere accent.
Required ingredients – tomatoes, lettuce, dill, thyme, olive oil from Beaux de Provence, freshly ground black pepper, salt. Possible – fresh cucumbers, fresh salad peppers, green beans, avocados, red or white salad onions, hard-boiled but slightly undercooked chicken or quail eggs, slices of slightly roasted Mediterranean tuna, red or green basil, cilantro.
- With tomatoes, we always remove the skin and add them at the very last. The remaining components are cut or tear by hand and placed in a large bowl.
- Prepare a dressing with olive oil, a few drops of squeezed lemon juice, Modena vinegar, a pinch of salt.
- Pour over the salad dressing, gently but thoroughly mix, sprinkle with a mixture of different peppers from the mill, thyme and serve.
- It is better to eat it within ten minutes after mixing.
The Cadiere salad goes well with light Bandol rose and white wines, for example, Chateau Salette or Domaine Tempiers.
