Folks who stop by Michel-Schlumberger during the Harvest season are almost always shocked to see the Cellar and Vineyard crews drinking beer instead of wine in the afternoon after a hard day’s work. And, believe me, it’s not just us – our local little store in Dry Creek Valley can barely keep the coolers stocked with the stuff come late August. If you don’t see the Winemaker or Cellar Master around the crush pad during Harvest there’s an awful good chance he (or she) is out making a quick beer run. And why are we not sipping a nice Pinot between press cycles? Well, I guess mainly it’s because we’re working with and tasting wine all the time, every day. It’s just simply nice to mix it up – give the brain and palate a break from all that is grape.
In that spirit, this blog post has virtually nothing to do with wine. No, I’m writing about salad. Or more specifically, I’m writing about the greatest salad in the world — Salade Niçoise And I have about 20 minutes (and half a can of beer) before the next press load to do it.
As suggested by the name, Salade Niçoise is a specialty of the Cote 
D’Azur region of France, originating in and named for the city of Nice. There are all sorts of variations on this classic but I’m going to focus on what I know and love – my wife Lorraine’s rendition. It’s quick, cheap, easy, healthy and oh so French. So here’s how Lo rolls:
Slice up some nice heirloom tomatoes from your garden or your local Farmer’s Market. Plop ‘em down on a plate or shallow bowl. Break up nice good canned tuna over the tomatoes. Yeah, you can be all hardcore and use a seared ahi steak but, to be honest, I’ve tried both and canned is actually better in this dish. Besides, Salade Niçoise supposed to be simple and quick.
Next, dice up some fresh bell peppers, green onions, and red onions. Sprinkle liberally. Toss on some very thin slices of radish. Toss in some green or black olives. Plop on a quartered soft-boiled egg.
O.K., now for the critical last touches. In my opinion there are two
types of people in this world – folks who realize the indescribable brilliance of anchovies and folks who just don’t get it. Lay down a few choice anchovy fillets right on top of the heap. Don’t be bashful. And just before you serve up your masterpiece drizzle on some balsamic vinegar and olive oil. Add a sprinkle of kosher salt. Maybe some black pepper, too.
There you have it. Light a candle, put some fresh cut flowers on the table, call up some Miles Davis on the iPod and you’ve got more than a meal – you’ve got a Salade Niçoise.
And what to drink? Well, I guess technically you could pair it with a crisp Bandol rose but that would be too predictable. Instead, I go for a bone dry Tanqueray martini with Noilly Prat vermouth. Oh my gosh…
Peace and Salads,
Tony
