#88 – J’ai Faim!

Dear French speakers – the title of this post comes to you via a worn “Common Phrases in French” book. So if it’s complete gibberish, I plead lack of French skills.

For the record: I studied Spanish and Swahili.

Anyway, I’m working on the last 1/4 of my cookbook collection for my 101 List and decided to celebrate spring and the return of produce to the farmer’s market by making a classic Provençal Salad.

This recipe is courtesy of my French cookbook, purchased in Paris at Shakespeare and Company. I love this cookbook, though it does make me long to be in Paris, eating a crepe or a palmier or brie or pate or….

• 4 oz French beans
• 1/2 lb new potatoes, peeled and cut into 1 inch pieces
• 1 small butter or round lettuce, washed, dried and torn into bite-sized pieces
• 2 ripe plumb tomatoes, quartered
• 1 small cucumber, peeled, seeded and diced
• 1 green or red pepper, thinly sliced
• 2 hard-boiled eggs, peeled and quartered
• 12 black olives
• 8 oz can tuna, drained
• 2 oz can anchovy fillets in olive oil, drained (I omitted this – I can’t stand anchovies)
• Croutons, to serve

For the Vinaigrette

• 1/2 heaped T Dijon mustard
• 2 oz can anchovy fillets in olive oil, drained (again, I omitted this)
• 1/2 garlic clove, crushed
• 2 T lemon juice or white wine vinegar
• 1/4 c sunflower oil
• 1/2 c extra virgin olive oil
• Freshly ground black pepper

First make the vinaigrette. Place the mustard, anchovies and garlic in a bowl and blend together by pressing the garlic and anchovies against the sides of the bowl. Season generously with pepper. Using a small whisk, blend in the lemon juice or wine vinegar. Slowly whisk in the sunflower oil in a thin stream and then the olive oil, whisking until the dressing is smooth and creamy.

Drop the French beans into a large saucepan of boiling water and boil for 3 minutes until tender, yet crisp. Transfer the beans to a colander with a spotted spoon, then rinse under cold running water. Drain again and set aside.

Ad the potatoes to the same boiling water, reduce the heat and simmer for 10-15 minutes until just tender, then drain. Sprinkle with a little vinegar and olive oil and a spoonful of the vinaigrette.

Arrange the lettuce on a platter, top with the tomatoes, cucumber and pepper, then add the French beans and potatoes.

Arrange the eggs, olives, tuna and anchovies on top and garnish (if desired) with basil leaves. Drizzle with the remaining vinaigrette and serve with croutons.

Que c’est délicieux!