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Pastor Phil’s Salad Provencal

In its purest form Salad Provencal (pro vän-säl ) is a salad from the region of Provence in the southwestern corner of France. It is a region known for dishes that feature seafood such as Bouillabaisse from Marseille and Salad Nicoise from Nice (Niece) which like most French words is not pronounced as it should be. We don’t have any fish in our Salad Provencal because at $3.00 a plate Executive Chef Philippe would have to catch the fish in the Trinity River and no one wants a fish that’s been anywhere near the Trinity let alone on their salad. We do feature the most commonly found ingredients, that is ingredients that are common to Provence and Sam’s® Club. If you are making the dressing note that it only calls for ½ cup of champagne which leaves the rest of the bottle for toasting, though hopefully not enough to get toasted. Bon Appetite!

  • 1 bag Salad Mix
  • 1 ct. cherry tomatoes – cut in half
  • 1 jar pitted Kalmata Olives – chopped
  • 1 10 oz cans Artichoke Hearts - chopped
  • ½ lb fresh green beans
  • 2 hard boiled eggs – chopped
  • 4 oz Herbed Goat Cheese – diced - recipe follows
  • Basil Champagne vinaigrette dressing – recipe follows

Basil Champagne vinaigrette dressing – double for each tub

  • 1/3 cup champagne or white wine vinegar
  • 1/3 cup honey
  • 1/3cup champagne
  • ½ shallot – minced
  • 1 bunch Basil leaves – chopped
  • 2 Tbsp Dijon Mustard
  • 1 cup olive oil
  • Salt & pepper to taste

Put all ingredients except the olive oil in a food processer.
With processer running add olive oil in a steady stream until emulsified.
Season with Kosher salt and fresh ground pepper to taste

Herbed Goat Cheese

  • Dice chilled Goat Cheese
  • Toss in Tones® Spicy Spaghetti Seasoning and olive oil
  • Refrigerate for few hours tossing occasionally