Friday, October 16, 2009

Entrée salad

Begin with the aioli: one egg yolk; a small spoonful of water; many gloves garlic, mortar-and-pestled with salt; one can anchovies, washed, shells and bones removed, and mortar-and-pestled; a few spoonfuls capers, rinsed and minced; a cup and a half olive oil.

The rest of the salad: romaine lettuce; peas from Catalan (a fall harvest!); nicoise olives; cooked salad shrimp; sweet red peppers, sliced; onions, sliced; the last harvest of cherry tomatoes.

Toss everything together in a large salad bowl, and serve with fresh sour baguette and with a chilled rosé.

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