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Posts from the ‘Travel’ Category

Salade Nicoise

A Salade Nicoise is a classic French salad named after its birth city of Nice (pronounced neese). I have always loved it for sentimental reasons, but it’s perfect hot-weather fare because every ingredient can be prepared in advance and kept cool, and then you simply assemble the plate. It’s crunchy and salty and zippy, and when you add a pinch of nostalgia, I could make a case that it’s the greatest salad of all time.

In typical French fashion, there is often great debate about what is traditional and what is not in certain classic dishes (in this case, raw or blanched green beans, tuna or anchovies), but I will simply represent the first one I had over twenty years ago, as a college student in Grenoble at an outdoor cafe table, as it remains the one I still make today. There are easy alterations but this is my standard.

The salad is quite simple, it’s roughly six or seven ingredients and a dressing, but it’s about each ingredients’ quality and preparation that makes it a classic.

Dressing:
3T Good olive oil
1T good white wine vinegar or champagne vinegar
1T good Dijon mustard
good salt, preferably fleur de sel
freshly cracked peppercorns
Whisk & taste – This is the magic.

Ingredients, for one salad:
Several leaves of lettuce – dark romaine or soft boston lettuce
Ripe tomato, one small or several cherry tomatoes
3-5 Nicoise olives (small, jet-black cured olives, may also be Moroccan olives, never pitted)
One organic hard boiled egg (instruction below)
Several blanched green beans (instruction below)
1-2 anchovy fillets, room temperature (buy jarred if you can find them and don’t be afraid!)
One or two fingerling or small potatoes, boiled – Optional, but since I’ve never met a potato I didn’t like, I add them; also, you can boil the potatoes and add the green beans for the last minute to save time.

When you are ready to plate, tear the lettuce into bite size pieces and top with peeled, sliced egg, sliced potato, sliced tomato, anchovy fillets, green beans, Nicoise olives at the center. Add one or two tablespoons of dressing (always start with less). Et voila! The best extra ingredient, if you’ve got it, is warm alfresco weather to sit and enjoy it outside.

Perfect Hard Boiled Egg:
Place 1-2 eggs in water in pot, bring to full boil, put the lid on, turn the heat off, remove pot from burner and allow to steep for ten minutes. Drain eggs and run under cold water.

Boil potatoes & green beans: Add two or three potatoes to pot with pinch of salt and bring to boil, allow to boil steadily but not furiously for roughly 20min, checking after 15min (especially if potatoes are small) with a fork for tenderness; add green beans for last minute and drain.

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My Love for France

I was 17 for my first trip to France, the summer before my senior year of high school, when a beloved French teacher arranged for her french language students her annual two-week trip to France. We covered an impressive amount of territory: starting in Paris, heading north to Normandy and the American Cemetery, west to Tours, south to Avignon, Arles, Nimes and southeast to Nice, Monaco, Eze and Grasse. I was beyond excited for the adventure and remarkably, documented it all in both pictures and a journal…

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Everything was, naturally, brand new to me…

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And I was smitten at every turn, every new city, every new bit of knowledge and history, every morning breakfast:

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A few short years later, I returned to spend my junior year of college in France, studying in Grenoble and then Paris. I have traveled back a handful of times since then, mainly to Paris, but this year’s family trip to Provence carried special meaning: I returned to a few of those cities from that 1994 trip, over twenty years later, with a husband and two children.

Then 1994 (in three photographs):
Palais des Papes (Palace of the Popes, Avignon)
Pont d’Avignon (Avignon bridge)
Paying tab in francs

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Now:
Palais des Papes

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Pont d’Avignon

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Date night glass of Armagnac, paying in Euros, we helped close down the restaurant…

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Here’s to travel, and getting older and wiser! A few shots from our wonderful trip to Provence.

VIVE LA FRANCE!

Looking inside-out onto the street: one of our favorite restaurants in St Remy: L’Aile Ou la Cuisse (The Wing or the Thigh)

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Hot, beautiful weather means taking a break, outside a church door in Roussillon; not pictured: lots of glace (ice cream).

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Thumbs up from the kids, Glanum Architectural Site, overlooking St Remy in background

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A cafe table with sign that reads: “Please respect this vine which is over 160 years old. Do not pick the grapes. This vine is sacred.”

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Vegetable and Fruits in shop in St Remy

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Lavender in bloom

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Cheese room at Daylesford

Cheese room at Daylesford

On a recent trip to London and the Cotswolds, I was happy to be taken to the lovely Daylesford Organic Farm in Gloucestershire. This is one corner of their tempting, beautiful cheese room.