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French Cuisine

Bringing Home the Flavors of Provence

By Donna Smith

Dressing:
1/2 cup olive oil
1/4 cup wine vinegar
1 teaspoon yellow mustard
Salt and pepper to taste
1/4 teaspoon dried thyme

Combine all the dressing ingredients. Mix well. Set aside.

Line four plates with the Bibb lettuce leaves. Set aside.

In a large bowl, combine the potatoes, artichoke hearts, peppers, green beans, red onions, olives, tomatoes and capers. Drizzle with desired amount of dressing and toss to coat. Divide evenly between the four plates. Place two egg halves on each plate and an anchovy fillet, if using.

* For a quicker salad, use the reserved artichoke marinade as your dressing, or reserve for another use.

2 tablespoons olive oil
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
2 large fennel bulbs, trimmed and quartered
3/4 cup vegetable or chicken broth, divided
1/4 cup dry white wine
Juice from half a lemon
1/3 cup freshly grated Parmesan cheese
Salt and pepper to taste

Heat the oil in a large skillet. Add the garlic and red pepper flakes; cook one minute, stirring constantly. Add the fennel and 1/4 cup of the broth. Cook, stirring, until the fnnel softens up and begins to get light brown. Add the remaining broth and wine, and cook until all the liquid evaporates. Stir in the lemon juice, cheese, salt and pepper. Toss to combine.

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