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Weekends in a French Kitchen: Tomato Salad with Parsley & Shallots


Weekends in a French Kitchen (click to read about the project: here) is launching this week.  And if you're game, I'm including affiliate links to the cookbooks at the bottom of the post. Yesterday I posted from Daniel Boulud and Dorie Greenspan's cookbook. Today marks my first post from Mimi Thorisson's A Kitchen in France: A Year of Cooking in My Farmhouse.

Special thanks to the project organizers: Alice of A Mama, Baby and Sharpei in the Kitchen, Christy of Confessions of a Culinary Diva, Tammy of Telling Stories from Chez Nous, and Emily of Blue Bungalow. What a fun, fun project they have designed. Join us.

This week's selection from Mimi Thorisson's A Kitchen in France: A Year of Cooking in My Farmhouse is Tomato Salad with Parsley & Shallots. You'll find this recipe on page 89 of the A Kitchen in France: A Year of Cooking in My Farmhouse...we will not be posting the actual recipes on our blogs. Here are the Tips and Tricks for this recipe from the team leaders.

And to see the other bloggers' recipes, click and look through the comments to the post: here.


My Thoughts...
I've always assumed French recipes were unnecessarily complicated and time-consuming. This was as simple as any Italian caprese that I whip up throughout the summer when tomatoes are sun-kissed and herbs are abundant. I will certainly be making this again soon. I think next time, though, I'll use fewer shallots. My family isn't a huge fan of raw onions or shallots. Otherwise, this is a winning recipe.


Comments

  1. Great photos. This salad was delicious.

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    Replies
    1. Thanks for stopping by, Joan. The salad WAS truly delectable.

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  2. Those tomatoes! They are beautiful! I don't know if you saw Emily's (the Chickadee) post, but she talked about an age-old trick that we love. By the way, she's my daughter and we've cooked together since she could hold a wooden spoon. :) The trick is to soak the chopped shallots (and chop them small, too) in ice cold water. It pulls some of the bite out and after you drain them, pat them with a paper towel and they are much easier to eat raw. You can do the same with onions if you feel they are too strong.

    Glad you are cooking with us!

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    Replies
    1. I did see that and can't believe I didn't think of that technique. Wonderful...and I will give it a try next time. Thanks for leading this charge. What a great project.

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  3. I cannot get over those tomatoes! So beautiful!

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  4. What a lovely photo of the tomatoes and the recipe. Love heirloom tomatoes and the fresh flavors in the summer like this, I go through a bit of a pout each year when the last ones are arriving. Until then, I will rejoice along with you for this recipe and the ease of preparation!

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  5. Loved this so much, and the ease of the recipe. I agree that the shallots were a little over abundant and will cut back a tad next time. (I thought the same for tomorrows recipe and I made that one twice).

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  6. ooh your toms make me hungry! :) Love your pics this week!

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