This diabetic-friendly snack or appetiser is made reflecting the cooking style of the Provence region of France. Onion, garlic, tomatoes, olives, and olive oil are ingredients often included in dishes from the area.
Rouille is a sauce that consists of olive oil with breadcrumbs, garlic, saffron and cayenne pepper.
This dish is a great example of Provencal cuisine with its beautiful flavour of herbs, capsicum and olives.
The question of the proper ingredients appropriate for a salade niçoise has long been the subject of debate and even controversy. This definitive recipe comes from Sophie Agrofoglia, a chef in Nice, France.
The selection of dips and dishes, including tapenade and anchoïade, that come together to make the Aperitif Provençale can be as few or numerous as you like, but the most important element is that the dishes are shared
Aioli is a Provençal traditional sauce made of garlic, olive oil, lemon juice, and usually egg yolks. There are many variations, such as the addition of mustard. It is usually served at room temperature.