One of the things I will miss about not going to France this summer is the lunches that we would have. Unless my sister invites guests, our lunches in Annecy are not events, but we always take time to set the table, prepare something enjoyable, and gather for the meal.
So, this summer, here at home, I am earnest about having the same experience: setting aside the time to prepare and enjoy le déjeuner. Last week, I enjoyed lunch on my patio, under the umbrella. Yesterday it was on the dock, after swimming in the lake. And today, it was salade niçoise at the dining room table.
Originating from the Côte d'Azur region of France, the Niçoise salad was made famous here in the US by Julia Child. There are several variations: some with anchovies, some without. Some include fresh peppers, other recipes don't. Then there is the canned tuna variation v. Alice Waters' fresh, seared tuna version.
I've prepared this tasty salad a variety of ways, and my opinion is that if the ingredients are fresh, any version of this salade is delicious!