La Nostalgie: Missing Provence

As the weather gets warmer, my mind starts to flood with memories of Provence. I spent a month and a half last summer studying in the city of Avignon, and I am really missing the food, the weather, the atmosphere, the culture...everything.

When I go through an Avignon withdrawal period, I find it best to make some of the dishes that I used to eat when I was over there. It relieves some of the homesick feeling. Oftentimes my lunches over there consisted of baguette, brie or chevre cheese, and lots of fresh fruits and veggies. If you have never had a white nectarine at its seasonal peak, you are missing out, my friend! Also, since I've been back in the states I have made ridiculous amounts of ratatouille, the French vegetable stew. I eat it all the time!

But what I'm really in the mood for today, because of the summer heat, is a good salad. My host mom, Corine, used to have us make this same salad every night to go with our dinner. It's so simple, but so yummy, and the first time I had it, it kind of challenged my concept of "salad." You'll see.

So I present to you "Salad a la Corine":
Prep time: 10 minutes

Ingredients:
Lettuce (romaine or red leaf, doesn't matter)
Canned corn
Tomatoes
Cucumber
French's French fried onions (the kind you use to top green bean casserole, etc.)
Herbes de Provence (or any herb blend you like)
Your favorite French cheese (brie is a great choice here)
Olive oil
Soy sauce

Equipment:
As many small salad bowls as you have people
A cutting board
A small Tupperware container
A small bowl and fork to mix the dressing

Note: This isn't a big tossed salad like we're used to in the States. Each bowl of salad is composed separately in its own little bowl (in French, a "saladier"), and each ingredient forms a new layer, almost like a parfait. The result is very pretty, especially if you use clear bowls.

1. Wash and dry all your produce thoroughly...don't want any bugs in your lettuce!
2. Open the canned corn and drain out the excess water.
3. One bowl at a time, shred the lettuce into bite-sized pieces directly into the bowl.
4. Chop your cucumber and tomato. The cucumber will be the next layer, then the corn, then the tomato.
5. Next, cut up your cheese and scatter it over the top of the vegetables.
6. Now for my favorite part: the topping. Take the small Tupperware container and pour in some of the French fried onions, then add a few pinches of your herbs. Put the lid on and give it a good shake to coat the onions in the herbs. Then sprinkle these over the top of your salad.
7. To make the dressing, take your small mixing bowl and add one part olive oil to one part soy sauce to one part water, and give it a good mixing with your fork to incorporate. Drizzle this over your salad, garnish with a little fresh basil if you have it, and you're ready to eat!

Bon appetit!

For more French stuff: http://asummerinprovence.blogspot.com/