OIGNONS À LA MONÉGASQUE
Choose small pickling onions.
Peel them and put them into a little
boiling water.
When they are half cooked add
olive oil, a little vinegar, 2 or 3
chopped tomatoes, thyme, parsley,
a bay leaf, and a handful of
currants. They are served cold.
SALAD OF SWEET PEPPERS
Cold cooked red peppers (or
mixed green and red) with oil and
vinegar dressing.
LEEKS À LA GRECQUE
Boil some small leeks. When they