Trying to look on the bright side of extreme heat that’s characterized the past few days, I anticipated picking a few full-sized, ripe, red, juicy tomatoes for an informal Sunday lunch with friends.
Alas, tomatoes are still languishing as August hits its stride. Fortunately, the lunch menu could be adjusted, its main dish reliant on green beans and potatoes, which the garden has produced in abundance. If you haven’t already guessed, it’s time for Salade Nicoise, that French classic covered in a previous post.
The salad named for the Provencal city of Nice is an example of French cooking at its most straightforward, requiring neither fancy techniques nor extended time in the kitchen, only the freshest ingredients found in high summer on the Riviera. It’s also perfectly satisfying as a main course.
There are, of course, purist views to its preparation, as with just about any French dish. While new potatoes, green beans, tuna and Nicoise olives are a must, in my opinion, I add cucumber and tomato (when available) and hard-boiled egg for extra heft and color. Thinly sliced fennel also would add some nice, refreshing crunch. Salad greens are optional, particularly when withered by summer heat. Dressing should be a basic, French-style vinaigrette with mustard and minced shallots or spring onions.
Layered in a large, wide bowl or on a platter, Salade Nicoise is an impressive dish to serve family-style with slices of crusty baguette, of course, and chilled rose, the official summer beverage of southern France. Or to enjoy more flavors of Provence with your meal, try this lavender-lemon soda that I made this weekend based on a recipe from Kathy Gehrt’s “Discover Cooking With Lavender,” also covered in a previous post.
Quantities to make the simple syrup can be multiplied, so you have it on hand for quick refreshment. It’s a delicious way to beat the heat.
Lavender-Lemon Soda
1 cup sugar
2 tablespoons fresh lavender flowers or 1 tablespoon dried flowers
1 cup freshly squeezed lemon juice (from about 6 lemons)
1 (25.3-ounce) bottle sparkling mineral water, such as San Pellegrino or Perrier
Combine the sugar and lavender flowers in a small saucepan with 1 cup water. Bring to a simmer over low heat. Remove from heat and allow to steep for at least 10 minutes but as long as overnight. When ready to use, strain away lavender flowers.
Chill lavender syrup, the lemon juice and sparkling water before combining in a pitcher. Serve in glasses with ice, garnished with a stem of lavender, if desired.
Makes 4 servings.
