Monday, November 7, 2011
The salade niçoise is another Mediterranean classic. This dish may have a French name but it's still peasant food like everything else I cook. It may be on the menu of expensive restaurants but it’s inexpensive and easy to make. Canned tuna is used almost exclusively when you order this dish in France so hold the seared, sushi-grade ahi tuna. Where? How about between your legs? If you’re looking for yuppie food you have the wrong guy and the wrong salad. I don’t mind people jazzing up a recipe but I do mind when chefs try to take food away from the people to feed the rich.