The three-part core of a classic salade Catalane includes roasted red pepper, anchovy, and hard-boiled egg. Beyond this, there are endless interpretations. This one, from Steve Hoffman's time in the French town of Autignac in Languedoc-Roussillon, takes the form of a very approachable chopped salad, which pays its respects to the region's love of wild bitter greens and fire-based cooking.
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Find Banyuls vinegar at gourmet food stores or online at igourmet.com.
Vinaigrette can be made up to 3 days in advance. Store in an airtight container in refrigerator, and let come to room temperature before serving.
Vibrant, citrusy Faugères white: Mas Olivier Expression White