It’s the small things in life, you know, that color our world.
This morning as I was driving through the countryside to get to the supermarket, the fields were bathed in fog and the only thing that pierced the grey was the white Spring blossoms on the trees.
I stumbled upon a sale of Magnolia trees. My husband loves Magnolia trees because it reminds him of spending his summers at his grandparent’s house. They used to have him go collect the leaves and put them in the fire to give off their crackling sweet perfume.
So I got two trees to plant on either side of the peach tree to form a small hedge. Sir has been in New York for a week and is coming back tonight so he will be surprised.
Unless he reads my blog first.
And then the lights at the supermarket went off everywhere; it was strange to be lost in such a big place bathed in darkness. A chorus of “Joyeux Anniversaire” spontaneously erupted, which made me grin.
So the birds singing in the rising sun on the way home matched my mood to perfection. It’s sunny today and time for salade niçoise.
If you’ve ever been to France or have lived in a cosmopolitan city, you probably not only know what salade niçoise is, but also how to make it. It’s not hard. But sometimes a food post is just as much about reminding us of forgotten recipes as it is to learn something new. And I was inspired by this cookbook that my friend Alberte lent me:
Notice what’s on the cover? Well we’re about to make it!
This is the most basic of lettuce in France – I think it’s called Boston lettuce in English. I was smitten with it when I first lived here because it almost looks like iceberg lettuce, but has thick velvety leaves. Make sure you rip the lettuce leaves small enough because it’s considered bad manners to cut salad in France.
(I was so disappointed – my anchovies were more like sardines – not salty at all)
and place slices of the hard-boiled egg plus some black olives with their pits.
Well … er … one day. That’ll be the plan.
- 1-2 cups lettuce
- 1 hard-boiled egg
- handful of tender cooked green beans
- a couple of thin slices of onion
- a couple of thin slices of red or green pepper
- 4 anchovies
- a handful of black olives with pits
- 1 ripe tomato
- 1 T balsamic vinegar
- 3 T vegetable oil
- a pinch of pepper
- Place an egg in boiling water and cook for 8 minutes.
- Peel and slice the egg.
- Wash the lettuce and rip apart into small pieces.
- Slice a couple of thin rings of onion and pepper.
- Slice the tomato.
- Place the onion, pepper, tomato on the lettuce leaves.
- Place 4 anchovies on the top of the salad.
- Place the egg slices and the black olives on top of those.
- Combine the pepper, vinegar and oil to make the dressing.
- Spoon over the top.