CAN YOU HAVE TOO MANY Niçoise salads? And by the way just what the hell is a Niçoise salad, anyway?
Today's, at Marché, a very good restaurant in Eugene, Oregon, was described on the menu as:
tuna seared rare, French potato salad, olives, hard-cooked farm egg, cherry tomatoes, green beans, aïoli & mesclun greens. No olives; no celery; no shrimp, as once happened to me in Maastricht. (Served me right, I suppose: Provence in Limburg?)
A nice lunch. With it, a nice rosé.
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