 |
 |
|
 Jeff Steiner's Americans in France.Resource for people that would like to live or travel in France. |
||
|
||
Attractions Culture Daily Life Driving Links Moving Planner Q & A Reading List Tidbits Travel Planner Expat Store ComputerSupportCurrencyServicesDriving LicenseEventsFoodGuide FranceInsuranceLearn FrenchPropertyTax ServicesTelephony |
|
|
|
ForumRead Message
| Subject: | Popular Salad in Nice |
| Date: | Monday, May 22, 2006 |
| Name: | S.P. |
| Message: |
When we lived in Nice and other southern Environs I frequently ordered this salad in restaurants. It ususally had some greens like frisee, and light vinagirette, and then some toasts with chevre on top slightly melted, sometimes some pine nuts. It is a fairly common salad and available everywhere and at all levels of quality.
My problems I have forgot the name and all the things that went in it. I would apprecitate any of your versions that you expereince. Thank you, S.P. |
Replies Posted 2.
| Name | angel |
| Message | Forgot to tell you that it's not a traditional southern dish. You would find this salad anywhere in France. It became a national salad recipe. But it must first come from the Chavignol region. Chavignol is the name of a small town just south of Paris on the Loire river in France where the cheese is produced. The wine terroir next to Chavignol is Sancerre. Sancerre, made from the sauvignon blanc grape, is a dry steely wine with grassy vertones.That's the wine i would drimk with this salad. But red wine would be fine too.. |
| Name | angel |
| Message | The name is "Salade aux chevres chauds" I think the real one is supposed to be made of "Crottin de Chavignol", tiny goat cheese made in the Chavignol region. But, you can slice any goat cheese on toats if you're abroad and won't find the Crottins. Traditionnaly, we also cook in a skillet some "Gesiers" or "Lardons" that we put on the salad too. Slice your bread, cook it in a skillet with a very small amount of butter, so that you bread becomes golden. Then, rub some fresh garlic on the slices. Put the cheese on your bread and bake for 10 minutes 475 F. For your salad dressing,keep it simple: salt, pepper, vinagar (red wine vinegar or apple cider, oil (the best for me would be walnut oil, but you can use olive oil too). Enjoy........Yummy....... |
Sign-up for the FREE Americans in France newsletter.
Just type in your e-mail address and click 'Subscribe'.
|
|
|
Home |
