This vibrant mix includes rice, tender tuna chunks, juicy tomatoes, briny olives, crisp bell peppers and fresh herbs. It’s a refreshing yet filling salad, perfect for serving at a luncheon, as a side dish for a barbecue, or packed for a picnic or potluck.

A great summer salad for making ahead

Behold this warm-weather classic: French-style rice and tuna salad! This is a staple recipe that every French home cook has in their repertoire, each with their own little twist. This dish was also a childhood favorite of mine. My mother made it at least once every couple weeks, and now I’ve adopted the same routine as an adult.

It’s a great option for using summer produce like tomatoes and bell peppers, while still enjoying a wholesome and filling meal. This salad is refreshing, satisfying, and can be made ahead of time, making it perfect for hosting guests or bringing to a potluck.

I especially love serving it with egg quarters on top, which adds a charming vintage touch… Don’t you agree?

Ingredients you’ll need to make this French-style rice and tuna salad.

1. Rice. I recommend you opt for long-grain white rice, such as Basmati, which holds its shape and texture well after cooking. Jasmine rice is a good option as well, although it tends to get slightly stickier. Avoid short grain rice like Arborio which yields a creamy texture that’s not ideal for making a rice salad.  
2. Bell pepper. You’ll need one bell pepper, seeded and diced. You can opt for a red, green or yellow or even a mix. I often like to add one half of a red and one half of a green pepper.
3. Tomatoes. Ripe, seasonal tomatoes cut in wedges add a nice sweetness.
4. Tuna. Canned white tuna packed in water or olive oil work both here. Make sure you drain the tuna very well before adding to the salad mix.
5. Corn. Canned sweet corn delivers a sweet flavor and a satisfying crunch. Make sure you go for sweet corn, not creamed.  
6. Onion. Crisp, finely diced red onion adds a nice crunch and tang.
7. Olives. Briny black olives provide a nice salty kick to this salad. I recommend you choose a rich, fruity and meaty variety such as Kalamata, Niçoise, Nyon (wrinkly and saltier) or Mission olives, which are readily available in cans in virtually all grocery stores in North America.
8. Fresh herbs. I love a mix of parsley and chive here. Basil works great too.
9. Hard-boiled eggs. Two hard-boiled eggs cut in quarters are placed atop the salad right before serving. Read below for my tips to cook perfect hard-boiled eggs.
10. Dressing. This rice salad has a simple dressing of extra virgin olive oil, vinegar, Dijon mustard, salt and pepper. Use red or white wine vinegar to add a tangy zest. The Dijon mustard adds a bit of sharpness. 

Frequently Asked Questions

How to cook perfect hard-boiled eggs?

The main protein to this salad recipe is hard-boiled eggs. These are perfect to spruce up any summer salad and make them more substantial. They are also great to make if hosting, as you can prepare them up to 7 days ahead and keep them in the fridge (in the shell, unpeeled).

For making perfect hard-boiled egg, my favorite technique is perhaps the most classic way: with boiling water, in a saucepan.

Here is my go-to process: 

1. Add eggs to an empty saucepan.
2. Cover the eggs with room temperature water by 1 inch.
3. Cover the pot, turn the heat to high and bring the water to a rapid boil.
4. Boil for exactly 1 minute, then remove from the heat immediately.
5. Let the eggs rest, covered in the pot for 10 minutes.

After the 10-minute mark, carefully take the eggs out of the water with a slotted spoon and run under cold water for 1 minute. I find it easier to peel the eggs under running water too.

What is the best rice to make a rice salad?

Basmati rice is my favorite pick to make a rice salad: it holds its shape and texture well after cooking and doesn’t stick. Jasmine rice, although a touch stickier, is a good option too.

Can you make this rice and tuna salad ahead?

Absolutely! This salad becomes even more delicious if you let it sit for several hours to allow the flavors to develop. It’s a perfect dish to prepare in advance if you’re hosting guests, saving you time in the kitchen.

How long does it keep?

Store leftover salad in an airtight container in the refrigerator for up to one day. Due to the inclusion of hard-boiled eggs, I recommend eating it within this time frame. If the salad is made without eggs, it can be stored for up to 3-4 days.

Freezing is not recommended, as the flavors and texture may degrade, and the dressing is likely to separate upon thawing.

Audrey’s tips:

• This recipe is very forgiving, which is one more reason to love it! You can add more or less of the bell pepper, tomatoes, tuna or corn if you would like.
• I personally think this salad tastes much better close to room temperature vs. cold. So, I recommend you take it out of the fridge at least 30 minutes before serving it.

I hope you’ll love this French-style Rice and Tuna Salad recipe as much as I do. If you have any questions, please leave a comment. 

More French Salads to try: 

• Green Bean Potato Salad
• French Grated Carrot Salad (Carottes rapées)
• French-style Potato Salad
• Piemontaise Potato Salad
• Frisée Salad with bacon, eggs and croutons (Salade Lyonnaise)
• Classic French Lentil Salad 
• Cucumber Salad with crème fraiche
• Classic French Celery Root Remoulade
• Classic Parisian Salad (Salade Parisienne)

French-style Rice and Tuna Salad

Print Recipe

Serves: 6-8 people Prep Time: 20 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.2/5

( 5 voted )

Ingredients

1 cup (200g) uncooked long grain rice [or 3 cups cooked]
1 bell pepper (red, green or yellow), seeded and diced
2 medium-sized tomatoes, cut in wedges.
5 oz (150g) canned tuna (packed in water or oil) 
1 1/3 cups (200g) sweet corn (canned and drained, or grilled)
1 small red onion, peeled and diced
About 15 black olives
4 tbsp fresh herbs, i.e. Parsley, chive.
3 tbsp (45ml) extra virgin olive oil
1 tbsp (15ml) wine vinegar (red or white wine)
½ tbsp Dijon Mustard
1 tsp freshly ground black pepper
¼ tsp salt
2 hard-boiled eggs, peeled and quartered

Instructions

Step 1 - Cook the rice as per the instructions on the package. Let it cool completely before starting the recipe.

Step 2 - In a large bowl, combine the cooled rice, diced bell pepper, sliced tomatoes, tuna (crumbled), corn, diced red onion, black olives and 3 tbsp of minced fresh herbs.

Step 3 - In a small bowl, mix together the drizzle with the olive oil, vinegar and Dijon Mustard and drizzle over the salad. Season with salt and pepper. Mix everything together until well combined. Taste and adjust seasoning if needed.

For serving, top the salad with the egg quarters and garnish with extra fresh herbs. Serve it at room temperature or cold.

The post French-style Rice and Tuna Salad appeared first on Pardon Your French.

What type of potatoes are best for this salad?

I recommend you make this salad with any type of small new potatoes, waxy red-skinned or even fingerling potatoes. They all keep their shape very well once cooked, which is exactly what we want here. 

Alternatively, you can also use Yukon gold potatoes. They are right in-between starchy and waxy, which makes them suitable for this recipe.

However, you may need to cook them 1 or 2 minutes less, as they don’t hold their shape quite as well. Look for Yukon gold potatoes on the smaller side.

For convenience (and less pots to wash!), the potatoes and green beans are cooked together. Cook the potatoes until you can poke a knife in them – but they shouldn’t be too soft yet. Add the green beans and cook for just 2 extra minutes until the beans are cooked, yet still crisp and bright green.

You should then immediately transfer the potatoes and green beans into a large bowl filled with ice-water (cold water, ideally with a handful of ice-cubes too).

This step serves 2 purposes. First, it will immediately stop the cooking process of the potatoes and beans, ensuring they don’t turn “mushy”. Secondly, this blanches the green beans – meaning, it keeps their bright green color.

How to make perfect hard-boiled eggs

The main protein to this salad recipe is hard-boiled eggs. These are perfect to spruce up any summer salad and make them more substantial. They are also great to make if hosting, as you can prepare them up to 7 days ahead and keep them in the fridge (in the shell, unpeeled).

For making perfect hard-boiled eggs, my favorite technique is perhaps the most classic way: with boiling water, in a saucepan.

Here is my go-to process: 

1. Add eggs to an empty saucepan.
2. Cover the eggs with room temperature water by 1 inch.
3. Turn the heat to high and bring the water to a rapid boil.
4. Boil for exactly 1 minute. Remove from heat immediately.
5. Cover with a lid and let rest for 10 minutes.

After the 10 minutes mark, carefully take the eggs out of the water with a slotted spoon and run under cold water for 1 minute. I find it easier to peel the eggs until running water too.

Can you make this salad ahead?

Yes! This salad is even better if you let it sit for several hours to allow the flavors the develop. This is an ideal dish to make ahead if you’re planning on hosting guests, to save some time in the kitchen. 

You can prepare and assemble the whole salad up to one day before and let it sit in your fridge. You can also prepare the potatoes, the green beans and the eggs on one side, and prepare the vinaigrette on the other side, and toss everything together a few hours prior to serving.

How to store this French-Style Potato and Green Bean Salad

After making and enjoying this Potato and Green Bean Salad – if you have any leftovers – you can store them in the refrigerator

• Store leftover salad in an airtight container in the refrigerator for up 1 day. Because this salad includes hard-boiled eggs, I don’t recommend keeping it any longer. If you made this salad without the eggs, you can keep it for up to 3-4 days.
• I don’t recommend freezing it, as the flavors and texture can tend to be off once defrosted and the dressing will likely separate. 

Common Questions:

Can I remove the skin from the potatoes for this recipe?

Of course you can! But it’s a lot more work. The skin on small potatoes are very thin and are honestly best left on. But the choice is, of course, yours!

What other herbs could I use in place of parsley and chive for this recipe?

I strongly recommend you stick to parsley and chives for this salad recipe. They are mild tasting herbs that allow the other ingredients to shine, specifically the olives and the capers. 

What type of olives can I use?

For this recipe, I highly recommend you use dry salt-cured olives, also known as brined olives. You can find these full-flavored, “wrinkled” olives in virtually any grocery store. They are usually sold in jars, or even vacuum packed.

I don’t like capers. Can I omit them?

Yes, if you would like. You can use 2 tablespoons of black olives, instead of 1 tablespoon of black olives and 1 tablespoon of capers.

I hope you’ll love this French-Style Potato Green Bean Salad as much as I do! This recipe is enough for 4 people and easy scalable to make for 8, or just 2 people. If you have any questions, please feel free to leave a comment. 

More French salad recipes: 

• Classic French Lentil Salad
• Classic French Celery Root Remoulade
• Cucumber Salad with Crème Fraiche
• Frisée Salad with Bacon, Egg and Croutons (Salade Lyonnaise)
• Pickled Herring and Potato Salad (Harengs Marinés Pommes à l’Huile)
• Classic French-Style Potato Salad
• French-Style Couscous Salad (Taboulé)

French-Style Potato and Green Bean Salad

Print Recipe

Serves: 4-6 people Prep Time: 15 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.6/5

( 5 voted )

Ingredients

2 eggs, hard-boiled (instruction below)
2lbs (900g) new potatoes, scrubbed and halved
1 tbsp salt
1lb (450g) green beans, trimmed and cut into thirds
12 black olives (dry cured)
4-5 sprigs fresh flat parsley, stemmed and chopped
4-5 sprigs chives, chopped

For the vinaigrette:
1/3 cup (75ml) Extra Virgin Olive Oil
2 tbsp (30ml) lemon juice
2 tbsp (30ml) white wine vinegar
2 garlic cloves, minced
2 tsp Dijon mustard
1 tbsp chopped capers
1 tbsp chopped black olives (dry cured)
½ tsp salt
½ tsp freshly ground black pepper

Instructions

Step 1 – Make the hard boiled eggs.  Add eggs to a saucepan. Cover with water by 1 inch and bring to a rapid boil. Boil for 1 minute and immediately remove from heat. Cover and let rest for 10 minutes. Carefully removed eggs from the water and rinse under cold water. Once cooled, peel the eggs under running cool water and slice into quarters.

Step 2 – Slice the small potatoes in half, or in quarters if larger. Place them in a large pot and cover by 1 inch with water. Add 1 tbsp of salt and bring to a boil over medium-high heat. Once the water is boiling, reduce the heat to medium and simmer for about 12 minutes until the potatoes are tender but not completely cooked.  Add the green beans and continue to boil for another 2-3 minutes, until the beans are crisp and you can easily poke a knife into the potatoes. Drain immediately into a colander/strainer and transfer into a large bowl of ice-cold water. This is meant to stop the cooking process and retain the bright green color of the beans.

Step 3 – Make the vinaigrette. In a jar, combine the olive oil, lemon juice, vinegar, minced garlic, Dijon mustard, chopped capers, chopped black olives, salt and black pepper. Shake well to combine.

Step 4 – In a serving bowl, add the herbs and mix with about half the amount of the vinaigrette. Add the cooked potatoes, green beans and olives and toss to combine. Top with the egg quarters and drizzle the remaining dressing over top (you may use all the rest of the dressing, or less). Season to taste, if needed.

The salad gets even better after 24 hours because it soaks up the flavors of the dressing. Enjoy room temperature or cold.

The post French-Style Potato and Green Bean Salad appeared first on Pardon Your French.

What is “Cod Provençal”?

Not a specific recipe, “Provençal” refers to the style of cooking that hails from the sun-kissed region of Provence, in Southern France. The Provençal style is often used for preparing chicken or fish, and consists of using the staple ingredients found in the region: extra-virgin olive oil, sun-ripped tomatoes and garlic, olives from the local orchards, and herbs such as thyme, parsley and/or a mix (Herbes de Provence). 

There likely exists as many variants of “Provençal” recipes as there are families in Provence. The main ingredients are always there (EVOO, olives, garlic, tomatoes, herbs) but other ingredients can be added for extra flavor: wine, capers, bell peppers, lemon quarters, artichoke hearts, anchovies, etc. 

For this version of Cod Provençal, I chose to keep things simple to let the delicate cod loins shine and opted for the use of juicy ripe tomatoes, salty black olives and capers and a pinch of red pepper flakes for heat. 

If you would like to taste another take on this “Provençal” cooking style, check out my Chicken Provençal with Olives and Cherry Tomatoes. 

Common Questions:

Can I use a different fish than Cod for this recipe?

While Cod is the traditional fish used in this recipe, you can substitute with haddock, hake, cusk, tilapia, pollock, striped bass, or white sea bass. Just be aware that each fish has different textures and may be more delicate than the cod.

I’m not a fan of olives and/or capers, can I still make this dish?

Olives and capers bring important Mediterranean flavors and aromas to the dish. But yes, they can be left out. This will alter the flavor of the dish quite a bit. I’d suggest leaving a few still in there and I’m confident you’ll still enjoy the dish!

Would dried salted cod work in this recipe?

Absolutely, provided you’ve properly soaked and rehydrated the fish. Be aware that this method typically makes for a saltier dish (and this dish is already a touch on the salty side). Just something to be aware of!

Can I replace the fresh herbs with dried herbs?

Fresh herbs are best for this recipe. But of course I think using dried Thyme would make for a fine substitute. I would however keep away from using dried parsley for this dish. It has none of the same characteristics as its fresh counterpart. 

How to store this Cod Provençal ? 

After making and enjoying this Cod Provençal recipe, if you have any leftovers,  you can store them in the refrigerator or the freezer. 

• In the refrigerator: let the the dish cool completely and store it in an airtight container in the fridge for up to 3 days. Reheat your portions on the stovetop or in the microwave.
• In the freezer: let the dish cool completely and store it in a (freezer-friendly) airtight container and place it in the freezer for up to 3 months. To reheat, you can let the dish thaw in the fridge before heating it through on the stovetop or in the microwave.

Cooking notes:

• For this recipe, you will need a pan with a fitted lid. 
• Fresh cod loins are best, but you can use frozen cod loins too. Make sure they are fully thawed before you start cooking them.
• For the black olives, good variety choices are Nyon, Kalamata and Niçoise. I prefer using olives with pits as they are more flavorful and will also impart more flavor to the sauce. But for convenience, you can opt for pitted olives
• Choose ripe tomatoes (slightly soft to the touch). Good varieties are Red Beefsteak, Roma and Heirloom. 
• Caper buds or berries both work in this recipe. 
• You can skip on the red pepper flakes if you don’t want the sauce to have a spicy kick.

More Provençal recipes to enjoy: 

• Classic French stove-top Ratatouille 
• Chilled Zucchini Mint Soup 
• Crustless Quiche with Summer Vegetables 
• Classic Vegetable Tian from Provence
• Roasted Red Pepper Dip from Provence
• Classic French Tomato Mustard Tart
• Swiss Chard Pancakes (Farçous) 

I hope you’ll love this Cod Provençal with Tomatoes, Capers and Olives recipe as much as I do! Serve it with rice, and be sure to have crusty bread on-hand for sopping up the beautiful sauce.

Cod Provençal with Tomatoes, Capers and Olives

Print Recipe

Serves: 4 Prep Time: 10 Minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.3/5

( 38 voted )

Ingredients

2 tbsp (30ml) extra virgin olive oil
2 garlic cloves, peeled and chopped
1 onion, peeled and sliced in half rounds
2 large tomatoes (or 3 medium), ripened and diced into small cubes
6-7 sprigs of flat-leaf parsley, stemmed and chopped
4 sprigs fresh thyme, stemmed (+ extra for garnish) 
½ tsp red pepper flakes
½ tsp fresh ground black pepper
½ tsp salt
15-20 black olives (preferably pitted)
10-15 caper berries (or 2 tbsp capers)
4 cod loins
½ lemon, juiced
1 tsp salt
1 tsp ground black pepper

Instructions

Step 1 - Heat up the olive oil in a large frying pan over medium heat. Add the garlic and onion, and cook for 2-3 minutes until the onion is slightly softened and translucent.

Step 2 - Add the tomatoes, parsley, thyme, red pepper flakes, pepper and salt, and cook for 10-12 minutes (lid on), stirring occasionally until the tomato is soft.

Step 3 -Stir in the olives and capers.

Step 4 - On a clean working surface, drizzle the cod loins with lemon juice and season with salt and pepper on both side. Nestle in the cod loin in the pan, on top of the sauce. Garnish cod loins with tiny thyme sprigs (optional). Close the lid and cook for about 5 minutes, until the cod is just cooked through.

Season cod with salt, pepper and/or red pepper flakes to taste (optional). Serve immediately. 

The post Cod Provençal with Tomatoes, Capers and Olives appeared first on Pardon Your French.

This is a simple one-pan dish that is incredibly flavorful and perfect for weeknight dinners or entertaining guests.  Be sure to have crusty bread on-hand for sopping up the beautiful sauce, and a bottle of Provençal rosé for sipping along to – bien sûr!

What is “Chicken Provençal”?

Not a specific recipe, “Provençal” refers to the style of cooking that hails from the sun-kissed region of Provence, in Southern France. The Provençal style is often used for preparing chicken or fish, and consists of using the staple ingredients found in the region: extra-virgin olive oil and olives from the local orchards, garlic (lots of it!), tomatoes that grow abundantly, and of course, Herbes de Provence (see paragraph below).

The chicken gets dusted with flour, browned in a pan, and then braised slowly in a pool of wine, nestled with the other ingredients. It makes for a deliciously moist chicken with a crisp brown skin, melty garlic and an incredibly flavorful sauce for mopping up with fresh crusty bread.

There likely exists as many variants of “Provençal” recipes as there are families in Provence. The main ingredients are always there (EVOO, olives, garlic, tomatoes, herbs and wine) but other ingredients can be added for extra flavor: bell peppers, lemon quarters, artichoke hearts, anchovies, capers, etc.

For this version of Chicken Provençal, I opted for the use of meaty green olives, cherry tomatoes for bursts of sweetness, shallots for their lovely caramelized notes, and tender artichoke hearts which marry great with chicken.

About Herbes de Provence

Herbes de Provence are a key “ingredient” to give Chicken Provençal its signature flavor. This is a typical mix of dried herbs from Provence and usually includes: savory, marjoram, rosemary, thyme, oregano and sometimes lavender too (although I wouldn’t recommend the use of lavender for this chicken recipe).

Herbes de Provence mix can be found online, in specialty stores or bulk stores (ie. Bulkbarn in Canada); but if you can’t find it you can easily make your own mix at home. Use an equal amount of each dried herb and mix. Keep it in a sealed jar or in a tied up pouch, for months.

If you can’t find Herbes de Provence, you can simply use thyme and/or rosemary – which are two very accessible herbs. 

Which wine to choose?

A Chicken Provençal is just as delicious made with either white or red wine – but not rosé! Keep that one for sipping on the side. For the recipe pictured here, I used a cup of red wine which creates deeper, heart-warming flavors. Use white wine if you want lighter flavors and lovely fruity notes.

In both cases, white or red, choose a “crisp” wine (meaning, with high-acidity), which is always the best choice for cooking.

• For whites, great choices are: Pinot Gris, Sauvignon Blanc and unoaked Chardonnay
• For reds, great choices are: Merlot, Pinot Noir or a light Cabernet are best.
• Some recipes call for Vermouth, which creates a deeper-tasting sauce with lovely botanical notes. 
• And if you want to keep things one-themed, a Provençal Trebbiano white is perfect. 

Cooking tips:

• I recommend you take the chicken pieces out of the fridge at least 1 hour before you cook them, to allow them to get close to room temperature. Pat the chicken dry very thoroughly, which will make for an extra-crisp skin when cooking.
• It is important to opt for bone-in pieces of chicken, as the bones will lend so much more flavor to the sauce and whole dish.
• You can remove the skin of the chicken if you want a healthier version of this dish– although I think the skin lends a great amount of flavour to the sauce.
• I like to use Spanish Queen Olives, as they are large, plump and tasty. I prefer using olives with pits as they are more flavorful and will also impart more flavor to the sauce. But for convenience, you can opt for pitted olives.
• Shallots can be substituted for pearl onions.

I hope you’ll love this Chicken Provençal with Olives and Cherry Tomatoes recipe as much as I do!

You may also like:

• Cod Provençal with Tomatoes, Capers & Olives
• Coq Au Vin Blanc 
• Bacon Wrapped Chicken Breasts in Grape Sauce 
• Simple Chicken Marengo with Mushrooms
• Braised Chicken Thighs with Garlic and Onion

Chicken Provençal with Green Olives and Cherry Tomatoes

Print Recipe

Serves: 4 people Prep Time: 20 Minutes Cooking Time: 1 hour 1 hour

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 13 voted )

Ingredients

4 skin-on chicken leg quarters (or 8 Bone-in, skin-on chicken thighs)
2 tsp salt
1 tsp freshly ground black pepper
1/3 cup (42g) flour
3 tbsp (45ml) Extra Virgin Olive oil
2 tbsp Herbes de Provence  
8-10 cloves garlic, peeled
6 medium-size shallots, peeled and halved
2 pints/4 cups (600g) of cherry tomatoes
4 artichoke hearts, quartered (canned, drained)
1 cup Green olives (with pits or pitted)
1 cup (250ml) dry wine (red, white) or Vermouth
3-4 sprigs Fresh thyme

Instructions

Make sure you read the cooking notes before you start.

Step 1 – Rinse the chicken pieces thoroughly and pat them dry all over with paper towel to remove any excess moisture; this will help ensure the skins gets a nice crispy skin when cooking. I like to allow the chicken to come close to room temperature before cooking.

Season the chicken thighs with salt and pepper on both sides. Place the 1/3 cup of flour (42g) in a shallow plate and roll each chicken quarter/thigh in flour to cover evenly.

Pre-heat your oven to 400° F (205° C), with a rack in the middle. 

Step 2 – Heat the EVOO in a large oven proof pan, and place in the chicken skin side down. Cook the chicken without disturbing it for 6-7 minutes until golden brown. Flip chicken over and cook again for 6-7 minutes.

Step 3 – Sprinkle the chicken pieces with Herbes de Provence. Arrange the garlic cloves, shallots, cherry tomatoes, green olives and artichoke around the chicken, then add the wine to the pan. Arrange a few sprigs of thyme on top of the chicken. Cover with a lid and place in the oven.

Cook for 20 minutes. Remove the lid, baste the chicken with the pan juices and cook for 20-25 more minutes (lid off) until the chicken is cooked thoroughly and browned.

Serve over rice, potatoes, or cannellini beans - with crusty bread for dipping.

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  Bon Appetit! 

The post Chicken Provençal with Olives and Cherry Tomatoes appeared first on Pardon Your French.

Chickpeas in  Provençal Cuisine

Originating from the Middle-East, chickpeas (“pois chiche”, in French) are widely consumed in Mediterranean regions, including Provence in Southern France. Chickpea flour, notably, is the base of most Provencal street-food, include the “Socca” in Nice, the “Cade” in Toulon and the little fried “Panisses” in Marseille (a recipe you can find in my cookbook).  

It is also common in Provence to cook and enjoy chickpeas stewed with tomatoes and in salads along with staple fixings from the local repertoire: olives, anchovies, herbs… just like in today’s recipe.  

The Recipe

This chickpea salad is traditionally made for Palm Sunday – the Sunday before Easter. A few stories explain this custom… Some believe that Christ crossed a field of chickpeas before entering Jerusalem on Palm Sunday. Some others see it as a memory from the 15th century, when a ship full of chickpeas docked in the city of Toulon (others will tell you Marseille, or Fréjus…), saving people from famine. 

This salad recipe is a delicious blend of flavors and texture at every bite. The chickpeas bring creaminess and nutty notes, the olives and anchovies pack a salty punch and the celery add a fresh crunch. The salad is finished off with zippy green onions and fresh herbs, and a simple dressing made from olive oil, vinegar and anchovy oil, for extra depth of flavor.  

This Provençal Chickpea Salad recipe is quick and simple, filling and nutritious. It is made in less than 15 minutes and easy scalable to make for 6, or just 2 people. Serve it as a starter, a side or on it own. It also keeps well, so you can prepare it ahead of time and pack it up for a savory lunch on the go. 

Cooking notes: 

• For rapidity and convenience, I use a can of cooked chickpeas (drained). 
• Taste and adjust your seasonings! My tip for making a great salad is tasting and adjusting as you season your salad, until you reach the flavors you love. You may need an extra drizzle of oil and an extra pinch of salt… taste to find out! 
• Save some parsley and green onions aside for garnishing before serving. They’ll add a nice freshness to the salad. 
• Other traditional Provencal fixings that go perfectly into this salad are thin slices of bottarga (very popular in Provence), diced cucumber and/or cherry tomatoes. 

I hope you’ll love this  Provençal Chickpea Salad with Olives, Anchovies and Celery as much as I do! 

You may also like:

• Cod Provencal with Caper, Tomatoes & Olives
• French-Style Couscous Salad
• Herby Sugar-glazed Spring Vegetable Jardiniere
• Frisée with bacon and eggs

Provençal Chickpea Salad with Olives, Anchovies and Celery

Print Recipe

Serves: 2-6 people Prep Time: 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 13 voted )

Ingredients

350g cooked chickpeas, drained (= 1 large 540ml/19floz can)
1 large celery stalk, finely sliced (ends removed)
100g black olives
6-8 oil-packed anchovy fillets
2 green onions (or scallions), finely sliced – green ends removed
7-8 sprigs curly parsley, stemmed and finely chopped
1 tbsp (15ml) Wine vinegar (red or white)
½ tsp salt
1/4 tsp cumin
1 tsp freshly ground black pepper (or to taste)
2 tbsp (30ml) Extra Virgin Olive Oil

Instructions

Step 1 - In a large bowl, combine chickpeas, sliced celery, olives, anchovies (reserve the oil), parsley and green onions (keep some parsley and green onion aside for garnish). 

Step 2 - In a small bowl, combine the vinegar and salt. Whisk with a fork until the salt has dissolved. Add the cumin, black pepper, EVOO and 1/2 tbsp of the reserved oil from the anchovies. Whisk to combine. 

Pour the dressing over the chickpea salad and toss to combine. 

Before serving, garnish with fresh parsley and green onions.

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  Bon Appétit! 

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Known in French as a “cake salé” (savory cake), you’ll often find this type of rustic bread/loaf served at friendly get-togethers or for pre-meal snacks and drinks in France. They come in all variations and are traditionally cut in thin slices or cubes for guests to pick at, while mingling before dinner.

This one is probably the most popular of all. It is made just a like a cake (flour, eggs, minus the sugar) and with ham, cheese and olives – most ingredients you probably already have in your pantry and fridge. It is quick and simple to make, and I have no hesitation in saying it is a total crowd-pleaser.

This Ham Cheese and Olive Bread, like most “cake salé”, is halfway between a bread and a savory cake. It is salty and flavorful, but not too rich nor moist. It has a tender crumb that’s both cheesy and eggy, spruced up with dried herbs and nestled with salty ham cubes and briny olives.

For serving, cut it in slices or cubes, and place on a serving tray with skewers and napkins. Because it is sturdy and keeps well, it also great for picnics or lunches on-the-go, to accompany a salad.

Cooking notes:

• For the ham, choose an “original” or “traditional black forest” ham (not flavoured; ie. brown sugar or honey maple). Cut it in small cubes, and make sure you remove the skin (the skin doesn’t bake well in this cake, and ends up being very rubbery).
• For the cheese, Gruyère or Emmental are best; but you can also opt for other hard grated cheese such as cheddar, smoked cheddar, parmesan or provolone.
• If you aren’t a fan of olives, you can substitute them with the same amount of sundried tomatoes (drained, chopped).  

I hope you’ll love this Ham Cheese and Olive Bread recipe as much as I do! 

You may also like: 

• Classic French-style Potato Salad 
• Swiss Chard Pancakes (Farçous) 
• Sweet Pea Ham Quiche
• Classic French Tomato Mustard Tart
• Classic Vegetable Tian from Provence

Ham Cheese and Olive Bread

Print Recipe

Serves: 8-12 people Prep Time: 15 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 32 voted )

Ingredients

1 1/4 cup (155g) flour
1 ½ tsp baking powder
½ tsp salt
½ tsp fresh ground black pepper
½ tsp Herbs de Provence (or dried thyme, dried rosemary, dried savory)
3 large eggs
¼ cup (60ml) milk (2% or whole)
2 tbsp (30g) Extra Virgin Olive Oil
1 cup (100g) grated cheese (ie. Emmental or Gruyere)
100g Olives, pitted (black, green or a mix)
70g Ham, diced and skin removed

Instructions

Pre-heat your oven to 350F (180C) with a rack in the middle. Butter and flour a loaf pan (8x4-inches) very well.

In a large mixing bowl, combine the flour, baking powder, salt, black pepper and herbs de provence. Add the eggs and mix, using a wooden spoon or spatula.

Mix in the milk and the EVOO. Fold in the grated cheese, followed by the olives and ham cubes.

Transfer the batter into the prepared loaf pan. The batter is quite thick, so use a spatula to smooth out the top.

Bake for 45 minutes, until the top is golden and a knife inserted in the middle comes out clean.

Transfer to a cooling rack and wait 15 minutes before removing the loaf from the pan.

Enjoy warm or at room temperature.

If you try this Ham Cheese and Olive Bread recipe let me know!  Leave a comment or share a photo using #pardonyourfrench on Instagram. Bon Appétit!

The post Ham Cheese and Olive Bread appeared first on Pardon Your French.

This tapenade is packed with salty flavors and a concentrated of the Mediterranean. It’s such a beloved spread (not only in Provence but all throughout France) that you can find it in most markets across the country. In fact, I am pretty sure I have never visited a market in France that did not have an olive stall with giant vasts of tapenade (be it in Brittany, Paris, Alsace or elsewhere). People like to buy little containers of this spread, but I feel this is too simple of a recipe to not make at home.

Its name comes from the Provencal word for capers, “tapenas”. Capers are certainly part of the recipe, but it is the olives that are the star of the show here. Nowadays, you’ll find many variations of this recipe: with green olives, hot peppers, dried fruits, tuna, nuts, different herbs, etc… But this black olive tapenade is the simplest, most original take (and the best, in my humble opinion).

Some classic recipes call for anchovies too, but I feel they are not essential here – neither for the texture nor the taste. The black olives and capers alone provide a very, very generous amount of saltiness (that needs to be cut with the juice of a whole lemon).

As an appetizer, it’s best enjoyed with simple crostini (it’s so flavourfull that you don’t need anything else here). But then again, it also makes a wonderful condiment to bring amazing flavours to any entrée (ie. rub it under the skin of a chicken before roasting it or use it as a pasta sauce).

The olives

The olives you’ll want to use for a classic tapenade are the small, almost purplish Nicoise olives, which can be found in most grocery stores (usually at the deli counter). As a substitute, kalamata olives work great too.

The equipment

As per tradition, a tapenade should be made by hand in a mortar and pestle. I grant the fact this is probably the best way to control the pounding and mashing of the ingredients, to obtain the exact consistency you want. But in our busy lives, I’d say that using a food processor or blender is perfectly acceptable (just be careful not to over-blend the tapenade).

This black olive tapenade is even better the next day, as the flavours have more time to meld and further develop…It’s an ideal dip for preparing ahead, as you can simply pop it out of the fridge before serving (but do allow at least 30 minutes for it to warm up to room temperature before eating).

Black Olive Tapenade and Crostini

Print Recipe

Serves: 4 people Prep Time: 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 7 voted )

Ingredients

For the Crostini:
½ baguette (200g)
2 tbsp Extra vrigin olive oil
2 tsp mixed dried herbs (ie. Herbes de provence)

For the Tapenade:
350g black olives, pitted
1 tbsp brined capers, drained
The juice of 1 lemon
1 tsp ground black pepper
1 garlic clove, peeled and chopped
A handful of flat parsley leaves (7-8 sprigs)

Instructions

Preheat your oven to 400°F.

Prepare the crostini. With a serrated bread knife, slice the baguette into ½ inch-thick slices. Lay the slices on a baking sheet lined with parchment paper (do not overlap them). Drizzle with the EVOO and sprinkle evenly with the herbs. Bake for 4 minutes, flip all the slices upside down and bake for 3 more minutes until golden.

Transfer the crostini to a cooling rack and allow to cool for a few minutes.

In the meantine, prepare the tapenade.

Stem and pit the black olives, and wash them thoroughly under cold water.

Place all the tapenade ingredients in a food processor or blender (I used a vitamix). On medium speed, do one-second pulses until all the ingredients are chopped and blended to a coarse paste (do not use the continuous blending button or the tapenade will be too smooth in texture).

Enjoy with the freshly baked crostini.

You can keep the tapenade in a tupperware in the fridge for up to 6-7 days.

If you try this black olive tapenade, let me know! Leave a comment or share a photo on Instagram. Bon Appetit!

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