Monday, July 24, 2006

Simple salad

I love Southern European cuisine, especially Italian because it is based on only a small amount of ingredients - off the top of my head: basil, tomatoes, capers, garlic, sardines, arugula, Parmesan and mozzarella cheese, prosciutto ham, olives and its oils, sardines and of course the endless pastas and hearty breads. Just throw a few of them together or add an egg or slice of fish and you've got a meal.

Tonight in Ridgefield, Connecticut, it is a gorgeous evening at a perfect 72-degrees outside. My husband and I sat on the patio and grilled Italian sausages and had it along with a simple salad - all from the local organic delivery company.

2 handfuls ripped arugula
1 handful cherry tomatoes sliced diagonally (on the bias, if you will)
small amount of Parmesan cheese, finely grated
small amount virgin olive oil
sprinkle of fleur de sal

The arugula and tomatoes came from Hudson Valley farms, the others, Italy. I've found that because of tighter controls on food production in Europe, it is easy to find the equivalent of USDA organic. To Europeans, food production seems to be more about keeping the integrity and quality of the product high and that means keeping the chemicals and bioengineered foods off the shelves. It's about quality not quantity. Ultimately, you are satisfied with less.

In good health.


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