How To Make Summer Salads

3 Jan

Summer Salads

As we are still in the height of Summer here a few suggestions on wonderful French recipes.Salad Nicoise is known to all of us with dried or fresh anchovies, hard boiled eggs, provencal black olives and its special dressing, usually served in a hand made and hand decorated ceramic oil bottle.

Another delicious salad is ‘Salade Provencal with Warm Anchoiade’. It takes just 20 minutes to prepare and looks wonderful served in a ceramic bowl made right here, the Provence, as well.

For a salad serving 6 people you need 2 quarts of mixed salad greens (crisp, sweet leaves like romaine, endive and iceberg are best), 8 hard boiled eggs, shelled and quartered, 8 medium tomatoes or plum tomatoes, quartered, 1 large salad onion, thinly sliced, 1 green bell pepper, thinly sliced, 1 red bell pepper, thinly sliced, 1/2 cup small black olives packed in brine, drained (preferably Grossane olives from Provence if you can get them), 1 cup high-quality olive oil, 30 anchovy fillets, rinsed, drained and chopped, 3 cloves garlic, sliced thin, 1 rounded tablespoon of capers, packed in brine, drained, 2 tablespoons red wine vinegar, freshly ground black pepper

First you combine everything from the salad greens to the drained olives, toss it and set aside.

Take a small saucepan and gently warm the mixture of anchovies and half the olive oil over medium heat while constantly stirring it, for about 5 minutes until the anchovies form a thick paste.

After you remove it from the heat, add black pepper, and stir in the capers, garlic and vinegar. Gradually stir in the rest of the olive oil. Use at least half of the warm dressing for the salad you prepared before and refrigerate the rest. You can reheat the rest of the dressing and use it another day with lovely oven roasted vegetables or as a dip for raw vegetables.

This lovely salad served in a large ceramic salad bowl and then divided into smaller bowls, again hand made and decorated in the Provence, will not just taste delicious but also look wonderful. A mix of the strong colours of the Provence….the greens, yellows, reds from places like Vallauris or Aix-en-Provence.

As we all know, eating is not just about the actual taste of things but mainly about atmosphere, hence the suggestion to serve Provencal dishes in hand made. French tableware, just the same as you would serve Pasta on Italian cookware and Pollo al Ast on Spanish ceramics.

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