Do you like this photo? How ’bout this one?
Folks, it was time. I owe it to you. I purchased a professional camera!
And I now have an OBSESSION 🙂 My new Canon Rebel with a super duper micro lens is my new hero.
Yes, it was quite an investment but so incredibly worth it to make this blog portray the real amount of passion inside me. So from now on you will be viewing very good pictures and it makes me so happy!
Okay, some exciting news worth celebrating… I was contacted by the editor of the digital, international magazine Perfectly Provence and they will now be hosting me as a guest author every month! To start, I am in contract with them to run all of my posts I wrote on Provence. Then, they want me to write future posts pertaining to wines grown in Provence, and restaurants with Provence inspired menus in Paris. I am thrilled. This is my first time being published outside of my cute little site! Yay!
Here is the link if you want to check out the magazine~
I decided to celebrate this 🙂 I made my version of Salad Nicoise (I have included recipe below) and opened a nice bottle of Rose from Aix Provence to pair with it! Perfect Meal.
(My Mama celebrated with me and helped with assembly!)
Salad Nicoise is really on the menu in every Paris Bistro. It started in the South of France to utilize fish and all of that wonderful produce (olives and tomatoes are key). There are several different versions…some with anchovy, some with tuna and I did mine with nice pan-seared salmon. I also did a little spin and brought my favorite recipe of stuffed african peppers into the mix. SO good!
To make Stuffed Peppers- go to the antipasti area in your grocery store and buy the pappadew peppers. They will be bright red and circular- perfect for stuffing! Then, all I do is stuff them with Feta cheese to the brim! Salty, Vinegar notes, and creamy! Yum.
Other main ingredients include potatoes, green beans, hardboiled eggs, olives and red onion. (I left the hardboiled eggs out here)
This salad turned out fantastic and would be great for a dinner party! Add sliced baguette and possibly strawberries with balsamic and vanilla ice-cream for dessert? Incredibly nourishing and satisfying. It truly is the best end of summer meal. Enjoy!
Wine (AIX Vin De Provence) Found at Whole Foods Market- $19
Salad Nicoise (my version)
1/2 Cup Olive Oil
3 TBSP Red Wine Vinegar
1/2 TSP Salt
1 TSP Dijon Mustard
2 Cloves Garlic, minced
Freshly Ground Black pepper, to taste
1 lb salad greens
2 Handfuls Green Beans, trimmed and cleaned
3 New Potatoes, Quartered once cooked
10 Feta-Stuffed African Peppers (stuff pappadew peppers to the brim with Feta Cheese)
1/2 Small Red Onion, Sliced into Rings
2 Large Heirloom Tomatoes, Quartered
12 Kalamata Olives, Pitted
4, 6 oz. Salmon Fillets
1 tbsp Olive oil to cook salmon
Prepare your dressing. Whisk all ingredients together.
Once dressing is made, bring a pot of water to a boil. Once boiling, add your potatoes and boil for 25 minutes or until tender when pierced with a fork. Drain potatoes, allow to cool completely and then quarter. Sprinkle with a little salt and pepper.
Once you have trimmed and cleaned green beans, add to boiling water. Add some salt and boil about 20 minutes. Drain and set aside.
Salmon~ Season fillets with salt and pepper. Heat 1 tbsp olive oil in a pan over medium-high heat. Once hot, add salmon skin side up. Cook 5 minutes then flip to the other side. Cook an additional 5 minutes. Remove salmon fillets from heat and discard skin.
Assemble– Place mounds of lettuce in the center of the platter. Top the lettuce with onion rings. Season with salt and pepper. Place the salmon fillets on top of onions and lettuce. Place stuffed peppers around lettuce mound in a circle. On each side of the peppers, scatter your olives. Place potatoes to line the olives. Next mound your green beans on each side of potatoes. Finally, add your quartered tomatoes to the rim of the plate. I seasoned my tomatoes with sea salt and fresh basil. Drizzle dressing over the entire platter. (Picture above illustrates platter assembly)
Countdown to Paris ~ ONE week!