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Salade de figues is a traditional salad originating from the region of Languedoc. The salad is usually made with a combination of ripe figs, endive, onions, lemon juice, olive oil, red wine vinegar, salt, pepper, and sugar. The figs are cut into quarters, and then eighths.
The endive is shredded and arranged on a plate. The fig slices are placed on top, followed by sliced onions. As a final touch, the bittersweet salad is dressed with a mixture of olive oil, lemon juice, red wine vinegar, and sugar. It's then seasoned with salt and pepper and served at room temperature or slightly chilled.
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Poivrons a la tomate is a traditional dish originating from Languedoc. It's usually made with a combination of bell peppers (red, yellow, or both), onions, garlic, tomatoes, basil, bay leaves, olive oil, salt, and black pepper. The peppers are roasted in the oven, skinned, and the core and seeds are removed.
It's then cut into strips and set aside. The onions are sautéed in olive oil until almost caramelized, and then mixed with the garlic and bay leaves. The peppers are placed into the pan with the tomatoes and the rest of the ingredients, and the dish is seasoned and simmered until everything is tender.
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Caviar d'aubergines de Gruissan is a traditional appetizer originating from the coastal village of Gruissan. It's usually made with a combination of eggplants, dried and crumbled hot peppers, lemon juice, olive oil, thyme, and salt. The eggplants are pierced with a knife and baked until tender.
The skin is peeled off and the flesh is finely chopped or puréed. The oil and lemon are mixed in gradually, followed by the hot peppers and thyme. Once seasoned with salt to taste, this tasty dip is served as an appetizer.
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Gratin d'artichauts is a traditional vegetable dish originating from France. Although there are many variations, it's usually made with a combination of artichokes, stale bread with the crust removed, olive oil, garlic, parsley, lemon juice, cayenne pepper, salt, and pepper.
The artichokes are sliced lengthwise and sautéed on both sides in olive oil until tender. They are layered in a baking dish, then topped with a mixture of blended bread, garlic, parsley, cayenne pepper, salt, pepper, lemon juice, and olive oil.
MAIN INGREDIENTS
Chichoumeille is a traditional dish originating from Languedoc. The dish is made with a combination of eggplants, onions, tomatoes, olive oil, bell peppers, salt, and black pepper. The eggplants are diced, sprinkled with salt, drained, and then browned in olive oil.
Once the eggplants are soft, the onions are added with a bit of olive oil, the mixture is seasoned with salt and pepper, and it's cooked without breaking the eggplants. Tomatoes and peppers are added near the end of cooking and simmered until just cooked.
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