Did you know that Europe is warming faster than anywhere on the planet? No one over here doubts that global warming exists. Our usual mild and wonderful summer has been taken over by les canicules (heatwaves) this year. The Côte d’Or is even having wild fires, unheard of in this region. The past few weeks, the temperatures have hovered around 100—tough in the land of air-conditioning haters. Even a lot of stores, hotels, and restaurants lack la clime. If you arrived for your European vacation in the middle of this, I can only say, toutes mes condoléances.
My husband, a meat-and-potatoes kind of guy, has one answer to the heat: salads! Forget the cooking, he wants a couple of good salads in the fridge at all times. And the cook agrees. Time to turn off the stove and get out the veggies. The French do these really well, as we have learned from many potlucks with some great French cooks.
And by salads, he means the kind that you can dish out of a bowl for a meal or three. Add a side of melon and some nice cheese, and of course ice cream, and dinner is done. Enjoy, repeat.
Sure, you can find all sorts of complex salad recipes—but do you really need them? And in this heat, do you even have the energy to search for them? I’ve made myself of a list of “no-recipe recipes” which I can make in a flash. I will share them with you—and if you have some favorites, please share them with us.
For these salads à l’improviste, you’ll need your favorite fresh vegetables but any of these pantry items will come in handy: roasted red peppers, sun-dried tomatoes, artichoke hearts, capers, olives, a variety of canned beans. And if you haven’t done it already, think about planting a big pot of fresh herbs and put it on your terrace, they really liven up any salad. Here we go:
—Fresh Corn Salad. My favorite! Blanch a few ears of corn in boiling water for 2 minutes, then cut if off the cobb. Nice additions: celery, cucumbers, avocado, spring or red onions or chopped scallions, roasted red peppers, cherry tomatoes, green beans—really most anything in your veggie drawer. I like to add fresh basil, dill, and parsley. Then toss it all with a bit of ranch dressing.
—French Carrot Salad. It’s all over France in the summer, and it’s so easy. Grate carrots in the food processor, stir in some raisins. Stir in salt and pepper and mayo. Done! It’s better the next day. If you prefer, dress it with a mustardy vinegarette.
—Pasta Salad with tuna. Cook up a fun pasta shape—sea shells maybe?—and add a can of good white tuna packed in olive oil. Throw in some celery, onion of some sort, lots of chopped fresh dill, and lemon juice. Maybe some olives or capers, some green peas? Another splash of olive oil and you’re done.
—White Bean Salad. Endlessly customizable! Drain and rinse a can of white beans. Add celery and onion. Then throw in most any chopped vegetable you can think of . Lots of fresh herbs of your choice. Call it done or add tuna, or chopped ham, or chicken. Dress it with a lemony vinaigrette, like my French Dressing #1. A little feta on top? Why not.
—Tex-Mex salad. Black beans, fresh corn, tomatoes, avocados, cilantro. Add rice if you like. Dress it lightly with lime juice and olive oil, then serve with a drizzle of salsa mixed with sour cream or cream fraiche, plus crumbled chips.
French Lentil Salad. This one’s a classic. Add lots of crunchy veggies to cooked lentils and a sharpish mustard vinegarette, plus a generous handful of parsley and other fresh herbs. Sliced radishes add a peppery note.
—Green bean and tomato with pistachio pesto. Make a traditional pesto (so easy to whip up in the blender!), but use pistachio nuts instead of pine nuts. Mix with summer tomato wedges and lightly cooked green beans, and pasta if you like.
—Mediterranean Tabouli is so refreshing in the summer heat. Cook some bulgur wheat. Add very finely chopped veggies; I like it with tomatoes and cucumbers; drain the tomatoes well. Add tons of finely chopped parsley, and some mint is nice too. Toss it with olive oil and lime juice.
Want more summer recipes? See my previous posts, below
courgette carpaccio with Walnuts, fresh herbs, and parmesan
spring salad with fresh coconut, mango and cashews
reconsidering the caprese salad
In the COMMENTS: Sandra, wisely, has gone to the Alps. However, as Francine will tell you, even the Alps got overheated. Funny that you grew up with Cadet Rouselle! Jo Anne, so sorry we missed you. Vicky, I hope your trip is a bit later; the heat is letting up later this week. Enfin. Thanks Suzanne, and Collioure is indeed beautiful. And merci, Natalia, for your kind words as always.
Favorite READS: Martin Walkers annual “Bruno, Chief of Police” mystery is out, set in the Dordogne. It’s called A Murder in Springtime. And Natalia has a particularly intriguing book for us this week: A History of France in 21 Women by Katherine Pangonis.
A TRAVEL RECOMMENDATION: Have you ever been to the Hérault? It’s a very beautful area in the southwest . Our friend Carin lives in a darling village there, and she has just opened a gîte that she rents out. If you’re looking for an authentic French country get-away, this might be your place! See below:
Her village of Nizas:
Don’t forget to SUBSCRIBE to the blog if you haven’t already. It’s easy, just type in your email address, and you’ll get a reminder every 2 or 3 weeks when it comes out. Merci!
9 thoughts on “A Bowlful of Summer”
Magnifique! J’adore ces salades originales. Bravo. Même en mai quand nous étions en France et en Suisse il faisait une chaleur incroyable dans les Alpes. 30 degrés Celsius dans notre appartement à Annecy jour et nuit!! Les salades sont les bienvenues. J’adore le céleri rémoulade et je l’achète tout prêt au marché!!!
Fabulous list of recipes for salads! Merci beaucoup. My thoughts, no cooking as well right now! Even on the coast some days too hot and muggy to venture to the beach. Merci beaucoup et bon courage. xx
I’m afraid the Alps were unbelievably HOT during my hiking trip! Gorgeous but HOT. 🥵 And being a mile and a half closer to the sun made it feel like we were frying! Going back to a stifling hotel wasn’t fun but we had a small balcony with double doors that we kept open all the time and that made nights pleasant. No bugs! All unpleasantness aside, it was a great trip!!! Coming home to the heat and humidity of N. GA wasn’t great either but I came home to an air conditioned house and gave thanks!
The gite in Nizas looks charming. Please advise the contact info.
Thank you
There’s a link in the post, if you click on the word “gite” it should take you to her website. If it doesn’t come up please let me know and I’ll be happy to send it.
I can hardly imagine that you haven’t covered most combinations to make a yummy meal. I often add thinly sliced fennel to salads and fruits to add a little sweetness—usually apples or oranges (just the orange pips part. Plus I often sprinkle around on top preserved lemons if the timing is right and I still have some! We are arriving for seven weeks mid-October and hope we will encounter cooler weather. We’re no stranger to the heat in California’s Central Valley, but with A/C, of course. I recall a stay many years ago in Albertville in a stifling hotel room—incredulous that it would be so uncomfortable in the Alps.
I’ll have to catch up on Martin Walker’s books. I thought I’d read them all. I’d like to recommend—likely a second time—A Season for That by Steve Hoffman—especially for anyone who might have fantasized about living in France—like you, Lynn.
We are big salad fans also, but during this awful heat here comes another problem in the U.S. one associated with our lovely salads. A surging national Cyclospora parasite outbreak (cyclosporiasis) has sickened nearly 7,000 people across 34 states. Health officials link the illness to salad greens and lettuce!! So far, we haven’t been sick, but our state has reported cases. Back to the enjoyable salads, we love carrot salad and my husband Jim, the cook in the family, adds golden raisins and coconut. The ladies flock to him for his recipes. I’m not jealous, just keep on cooking!
Thank you, dear Lynn, (once again!) for not only a wonderful post with those beautiful pictures but(!) Now these fantastic salad recipes! Miam! I confess the delicious French Carrot Salad shot Cupid’s arrow into my heart! We are huge carrot fans, not only for salads but also for a cooked sauce ( one of my belle mere’s specialties)made with grated fresh carrots , alittle sugar,(,thickened a bit with a roux and alittle water) and is wonderful when accompaning roasted meats,especially chicken.Another miam!
My book suggestion this time is Letter From Provence by Sheryle Bagwell–who moved to Provence,bought a house, and in the process of moving and learning French,she discovered a cache of letters written by Madame de Sevigne to her daughter( Francoise,married name Grignan‐ also Countress of Chateau de Grignan),by coincidence, situated just down the road and where Madame de Sevigne died.
This whole story catured my imagination and I really enjoyed it.
Gujarati carrot salad which I learned from Mahdur Jaffrey’s “Vegetarian Cooking of the East” is my go-to dish when our garden carrot harvest comes in. Four ingredients – carrots shredded in a food processor and salted to taste. Next heat up some oil in a small shallow fry pan and drop in Indian black mustard seeds (available on line). When the mustard seeds begin to pop, remove the fry pan from heat and pour the oil/mustard seed concoction over the carrots. Toss and serve or chill in the fridge for several hours first.