Les Salades D’Été
My French, she is returning! But not really. Usually, she returns only in the form of a thick Québecois accent for humourous commentary. And yet here, we have les salades d’été.
First, a whim of le Marc in the form of a spicy ceviche with roasted corn and red pepper salad. This was a first course of a 4-course menu, 3 of which escape my memory. This is the inaugural attempt at home-made ceviche as the idea of it does flirt with danger: fish cooked only in citric acid. Mind you, if underdone, what is the worst that could happen? The fish was extremely fresh; at worst, we would end up with citrus flavoured sushi, hardly a tragedy. But the plate, she held perfectly “cooked” mahi mahi, with a pleasantly savoury hint of spiciness from a tiny red chile.
Et puis, nous avons le Salade de Fennels, Mango et Walnuts. C’était si bel.
Finalement, the French Laundry Salad of Black Mission Figs with Roasted Sweet Peppers and Shaved Fennel. An impromptu purchase of the fresh figs was what prompted this incarnation. In the recipe, he writes “In the summer, I’ll find a fennel patch alongside the road, where the buds are still green and haven’t blossomed, and I’l cut all the tops off.” Off the side of the road! And it’s true, we see fennel growing everywhere here. I snap off some wispy fronds as Sammy and I walk by and rub it into my fingers to have the scent with me for awhile. That licorice bite with the sweet figs and tangy balsamic, a first course that is California.
