French Month #2: Overdressed

The French certainly do understand salads.

It’s been brutally hot recently in Philadelphia. We had an early June heat wave that saw temperatures topping the high 90s and with humidity, the heat index was certainly above 100 degrees. Needless to say, I didn’t want to make—much less even eat—such hearty (and traditional) French dishes such as coq au vin, soufflé, or even French onion soup!

Instead, I made a salad.

I know, I know, I seem to write an awful lot about salads. But this one was simple, I promise! Organic greens, cherry tomatoes, and raw green beans were the only ingredients. Oh, and the crumbles of herb and garlic chevre. And the homemade dressing—mustn’t forget that!

The French do know their way around a salad dressing. Again using a recipe from trusty old Julia, this was one of the quickest and easiest dressings to whip up. And to think, until recent years, I never even considered the idea of making my own dressing! Comprised of red wine vinegar, brown mustard, olive oil, salt, peppers, minced shallots, and dried basil, this dressing was certainly a hit. I really like the vinegar and oil and salt—it’s always been a favorite combination. The dear GF liked the mustardness of the dressing, and we both greatly enjoyed the shallots (I always enjoy shallots).

It was simple, it was clean, it was delicious. I think this is my first favorite French food ever!