#aïoli

Retour à Marseille en Avril. Ici, un aïoli au resto "Les Trottoirs Marseillais", dans le quartier de la Pointe-Rouge. Et une balade digestive jusque vers l'anse du Bain des Dames.

This colourful and delicious Blue Cheese and Tomato Spinach Salad, packs heaps of flavour and vitamins, and makes a simple yet tasty lunch. Happy Wednesday!

Ingredients (serves 2):

2 heaped teaspoons Aïoli 

1/4 teaspoon dried oregano

2 tablespoons olive oil

1 1/2 tablespoon Modena Balsamic Vinegar

3 heaped cups fresh baby spinach, thoroughly rinsed and spin-dried

a small Green Onion

3 large or 6 medium Cherry Tomatoes 

1/3 of a small yelllow Garden Bell Pepper

60 grams/2 ounces creamy Blue Cheese

In a small bowl, combine Aïoli, dried oregano, olive oil and Balsamic Vinegar. Stir energetically until smooth and well-blended. Set aside.

Put baby spinach in serving salad bowl.

Finely chop Green Onion; add to the bowl.

Halve Cherry Tomatoes or cut them into quarters depending on their size, and seed and thinly slice Garden Bell Pepper. Add to the bowl.

Crumble half of the Blue Cheese into salad bowl. Drizzle with reserved dressing sauce, and toss gently, to coat all the veges.

Belle matinée 🆕️ 😁 💙

Une longue série sur la bouffe, deuxième service ! Passons aux spécialités. Ici, la cuisine provençale et marseillaise (et donc, que dans des restos phocéens) :

un aïoli (je ne me souviens plus du resto)..aïoli ou ailloli ou aioli ou hayllaux lits...

des pieds-paquets chez "Madie-Les Galinettes". Pieds-paquets ou pieds paquets ou pieds et paquets ou...

Madrague-de-Montredon, "Chez Aldo" : aïoli pour Christine

voir 2 mais cette fois, des panisses avec du ris de veau

Rouille, which means "rust" in French, is a fragrant and spicy paprika aïoli, traditionally served with fish soup. But it's also delicious on its own, served onto warm toasted bread, and makes a nice dip for crudités! Happy Saturday!

Ingredients (makes about ¾ cup):

1 large garlic clove, peeled

1 large egg yolk

1 heaped teaspoon Dijon mustard

1/3 cup sunflower oil

2 tablespoons extra virgin olive oil

¼ teaspoon fine sea salt

¼ teaspoon freshly cracked black pepper

1 1/2 teaspoon paprika

1/2 teaspoon Piment d'Espelette or Cayenne Pepper

the juice of 1/4 lemon

In a pestle and mortar, and muddle garlic thoroughly until crushed and the mixture is a smooth paste-like consistency.

Add egg yolk and mustard and whisk with garlic until smooth. Gradually add sunflower oil, and then olive oil, in a steady stream, constantly whisking, until mixture thickens and becomes a paler yellow (much like when making Mayonnaise). Add salt, black pepper, paprika and Piment d'Espelette, and whisk until well-blended. Squeeze in the juice of the lemon quarter. Give a good stir.

Belle matinée 👋🆕️😁🦗