Julia Child, what a true inspiration. It was her that made the Salade Nicoise famous here in America and was one of her favorite main course salads. The classic has tomato wedges, boiled new potatoes, hard boiled eggs, leafy lettuce and canned tuna. I’ve changed it up to suit my taste (and to use what came in my CSA share). I used sweet potatoes, soft boiled eggs, baby spinach, heirloom cherry tomatoes, fresh seared tuna and I added the olives and anchovy to the vinaigrette. My version may be debated by purists and not considered a true Salade Nicoise (sorry Julia), but I think she would have approved of this one. “Bon Appétit!”
I pickle anything and everything I can get my hands on. Beets, green beans, cabbage, carrots, jalapenos – sour, sweet or spicy, it doesn’t matter, it’s all good to me. At this moment I have beets, radishes and jalapenos in my fridge patiently waiting to be added to burgers, salads, a sauce or cocktail. I find myself pickling the fresh vegetables I can’t seem to eat quick enough. You know how it is to have a fridge full of beautiful vegetables knowing that it’s not humanly possible to plow through them all before you start having casualties, or to have no choice but to make yet another Ratatouille or soup surprise. So I pickle them to enjoy later – no pressure, no guilt.