La Salade: French Salad Leaves
My local farm shop in Provence is selling these tender shoots at the moment. Large baskets of the just-picked French salad leaves are set up to pick and choose. I originally placed only 2 varieties in my basket before I was told that the combination of Roquette (Arugula), Pissenlit (dandelion) and Mezzona makes the perfect balance of spicy, bitter and sweet leaves for a salad. I can now say that I agree!
Locals usually forage these tender shoots in the Spring; however, cultivated varieties are available now at quality green grocers and farmers markets.
The French are adamant that there’s a proper way to eat food, and I must say that I have to agree.
Jutta Millas says
Ashley,
Have you tried sorrel (oseille) in Provence? There is an organic farm stand in the Mouries Wednesday market. The farmers are a young couple who only grow organic veggies. You need to try their sorrel some time. i’m in mouries this week. If you have time to stop by on Wednesday, 31st of Augsut, please let me know via my Facebook page. Best regards,
Jutta
ashleyt says
Hi Jutta! Sorry I didn’t see this until today. I was working in St Remy yesterday. I would love to try their sorrel though. I bought a few plants last year because I had seen some traditional Provencal recipes that I wanted to try. Sadly my plants didn’t survive a particularly brutal Mistral wind. I’m always looking for Oseille though so thanks for the tip. Are they there in the winter months as well? I’ll be in Canada for the month of September.