An article in today's Baltimore Sun sings the praises of French salads. I agree with it -- to some extent. French salades composées provide endless possibilities, and the writer's recipe for endive and green bean salad is right on.
However, I have frequently been disappointed by the salades vertes served in all but the very best French restaurants. More often than not, they are topped -- I kid you not -- with slimy, off-white bottled dressing! Even slightly upscale restaurants have been known to commit this offense.
So, believe it or not, I actually look forward to American green salads with their creative dressings, toasted nuts and ground pepper!
I do live in la France Profonde, though, so perhaps my experience isn't typical.
What do you think?
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