The weather over the past week in the French Alps has changed for the warmer, we’ve had temperatures of 15 degrees. Along with the change in weather my appetite has changed. Instead of hearty winter soups I’ve been craving salads, something lighter and more refreshing.
We picked up some “heritage variety” carrots in the Grand Frais, they have a lovely deep purple coloured skin, strong orange coloured flesh on the inside and are a tasty treat.
I love playing with vinaigrettes, mixing the flavours – the oils and vinegars, maybe adding mustard, maybe some chopped herbs. This week saw me making an Asian style vinaigrette and used liberally on carrot and spinach salads. Perfect.
And the chairlift? Last week saw me taking a chair up and down a mountain sans-skis. I’ve posted a slideshow and a few mumblings over on RealSnowReport. Regardless of how weird it was for me to go sans-skis the views are stunning.
Asian Style Vinaigrette
- 3 tbls of rice wine vinegar
- 3 tbls of water
- 1 tbls of sugar
- 1 tbls of fish sauce
- 1 clove of garlic finely chopped
- 1 chilli finely chopped
- 1 tbls finely chopped fresh coriander
- Put the rice wine vinegar, water and sugar in a small pan on a low heat. Stir until the sugar dissolves, do not boil the liquid.
- As soon as the sugar is dissolved remove from the heat and put the liquid in a small serving bowl.
- Add the fish sauce and stir it in.
- Now add the garlic and chilli and leave the vinaigrette to fully cool.
- When ready to use add the fresh coriander.
When ready to eat, add some of the vinaigrette and a dash of oil (not olive, something light) to the salad, mix in well. Now munch and crunch.
Roll on summer when I’ll be picking and eating home-grown carrots and spinach….. For now, the forecast is for cooler weather and some snow, maybe it will be a soup week.