Halumi crumbs i love a slice of crispy Halumi on a salad but I want that salt And that chew and that crisp all Throughout the salad not just in a block Which is why I make halumi crumbs i like To add some pistachios and cumin or Coriander seeds for just more crunch and More flavor the crumbs get really crispy And salty it's like a toasted breadcrumb And parmesan in one salad garnish i like To use little gem or romaine because Then the crumbs sit in the lettuce Leaves like a little boat and then you Can eat the salad with your hands
Have you ever wondered why most of the Vinaigrettes in the grocery store are made with 10, 20, sometimes even almost 30 ingredients? I remember growing up in Provence watching my mother whipping vinaigrettes before every single dinner. She would mix in a giant bowl, delicious extra virgin olive oil, a robust aged vinegar (the flavor would depend on the main dish), sea salt and pepper and voila! I decided to do the same thing for my family and friends more than 20 years ago here in this beautiful country. And Provence Kitchen® was born. Stay tune for more articles and wonderful family recipes..
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