Dressing Up For Spring

A spring version of the French classic Salade Nicoise, presented by Amanda Gold of the San Francisco Chronicle, immediately captured the interest of ChezHelvetica. It could have been the use of Asparagus instead of Green Beans, or the Champagne Vinaigrette, or the Tuna (recently purchased), or the grilled Fingerling Potatoes (awaiting in the refrigerator). Whatever, this dressed up spring salad was a win-win solution for dinner. The juxtaposition of Champagne Vinegar and Maple Syrup with Garlic and Mustard was a creamy elixir of sweet/savory taste sensations. Doused first were the purple-green Asparagus (purchased that morning from the Fillmore Street Farmers Market), the Fingerling Potatoes (now cut into coins) and Organic Arugula – then the Tuna and Hard-Boiled Eggs. A dipping oil with Oregano, Garlic and Sun Dried Tomatoes drizzled our favorite La Brea Whole Grain bread as we dipped into Alma Chardonnay. Then it was a sweet au revoir to the last of the Fleur de Sel Caramel Ice Cream …..


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