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Aigroissade toulonnaise from A Book of Mediterranean Food by Elizabeth David

  • mayonnaise
  • vegetables of your choice

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Notes about this recipe

  • mcvl on March 07, 2018

    I'm a bit mystified as to why the indexer settled on chickpeas, green beans, and artichoke hearts in rendering this recipe. Elizabeth David calls for "a mixture of vegetables" and suggests green beans, artichokes, dried haricots, chickpeas, "etc." She also wants you to make your own aïoli. Really, there's no point in this dish with bought mayo -- that's a Midwestern potluck supper, not an aigroissade.

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