FRENCH DRESS­ING

EVOKE HOL­I­DAY MEM­O­RIES WITH THIS ADAPTION OF A CLAS­SIC CULI­NARY MO­MENT

The Gold Coast Bulletin - Gold Coast Eye - - FOOD - WORDS: A LAST AIR MCLEOD STYLING & PHOTO: MI­RANDA PORTER

Tuna or an­chovies? Green beans or olives? Does it mat­ter? While this dish tips a beret to the fa­bled French salad, it’s only a petit nod. The truth is, ev­ery­where you go along the French Riviera the salad niçoise will be dif­fer­ent. One chef will sub­sti­tute broad beans for green an­other may add globe ar­ti­choke hearts and salad leaves. Some con­sider the ad­di­tion of pota­toes anath­ema, oth­ers sac­ri­lege to omit. The soul of this salad is its salty ro­bust­ness and a cel­e­bra­tion of the loud flavours of this re­gion. So an­chovies, olives, gar­lic and toma­toes are a must. This is food of the sun. Be warned, when you pre­pare this, it is un­likely to mea­sure up to that per­fect salad niçoise you had in the Vielle Ville in Nice a few sum­mers back, a few steps from the beach. You were tanned, your shoul­ders sparkling with sand. There is no sea­son­ing as tasty as nos­tal­gia.

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