In the heart of Provence, summer days are filled with the vibrant flavours of fresh local ingredients, but sometime, a fruit coming from abroad is ending up in a dish, to add a vibrant note to our day. Our elders would be questioning a Panisse and Mango Salad. 

This kind of dish is a true representation of South/ co.

A blend tradition with a twist.

It begins with a Nature Panisse, sliced and sizzled in a hot pan until golden and crisp, its creamy interior offering a perfect contrast to the crunchy exterior. As the Panisse cooks, a ripe mango is sliced into thin, juicy pieces, its vibrant orange hue reminiscent of tropical sunsets.

With each bite, the salad tells a story of sunlit markets filled with fresh produce, the allure of distant shores, and the joy found in simple, well-prepared food. The Panisse and Mango Salad isn’t just a meal, it’s a celebration of the fusion of cultures, where the familiar meets the exotic, captured on a plate and shared with love.

Ingredients:

• 1 Nature Panisse
• 1/2 Mango
• 1/2 French shallot
• Olive oil
• Apple Cider vinegar
• Salt & Pepper

Instructions:

1. Prepare the Panisse
- Slice the Nature Panisse into thin rounds or cubes, depending on your preference.
- Heat a small amount of olive oil in a pan over medium heat.
- Add the Panisse slices and cook until golden and crisp on both sides, about 2-3 minutes per side.
- Remove from the skillet and set aside to cool slightly.

2. Prepare the Salad
- Peel and slice the mango into small cubes.
- Finely chop the French shallot.

3. Assemble the Salad
- In a large bowl, combine the mango slices and chopped shallot.
- Add the microgreens or salad or Baby Spinach.
- Add the cooked Panisse.

4. Dress the Salad
- Drizzle a small amount of olive oil and apple cider vinegar over the salad.
- Season with salt and pepper to taste.
- Toss gently to combine all the ingredients and evenly coat them with the dressing.