I am sitting in a Brasserie, Place de la Contrescarpe in Paris, one the most magical and charming sites of The City of Lights….
When in Paris, one of the many wonderful things you can experience is a stop for lunch, snack or dinner at a Brasserie! So many through the city with their charming shady terraces, Art Deco’ interiors or simple typical round Bistro small tables and chairs.
The Brasseries are a great Parisian institution, some famous being named historical monuments by the French Government, dating back to 100 years.I like to eat out in a Brasserie as prices are generally reasonable and food is excellent. Their menu selection can offer a ‘plateau de fruits the mer’ the freshest seafood and shellfish you can dream of served over a big plate of crushed ice, as well as a bowl of an authenticsoupe a l’oignon, as Paris’ weather goes.
With the new generations of customers, brasseries’ owners have adapted their menus and offer great light fares like fresh salmon club sandwiches. beef and salmon tartares, cold meats and cheese served Tapas style on a board, small trio of classic French desserts samplings absolument delicieux!
La Salade Tartine Caprese Chaude
Here is how they serve a Caprese in Paris!
For 2 servings, you will need few thin slices of country bread, 1 good quality mozzarella package, 3 to 4 medium tomatoes sliced thin, (reserve some wedges for garnish), a jar of good quality Italian pesto, olive oil, 1 lemon, a head of very fresh romaine salad.
For the Pesto Sauce
In a bowl add 4 tablespoons of pesto, whisk in 3 to 5 tablespoons of olive oil, 1/2 lemon juice, adjust pepper.
Cut in small size 2 to 3 crusty country bread slices (about 3 to 4 inches). Those are called in French “tartines“. Ah les tartines!
Toast the bread in the hot oven once, add on each slice 2 thin tomatoes slice, 1 thin slice of Italian round ball of mozzarella preferable hand cut thin,(make sure your cheesecovers the bread slice entirely), sprinkle each slice with 1 teaspoon of pesto vinaigrette and bake in the oven till the cheese melts and the bread gets very toasted on the edges.
Serve over a bed of fresh hearts of romaine, place few tomatoes slices around. then the tartines, sprinkle well again with pesto vinaigrette and serve and eat immediately!! Chaud devant!!!
La Salade du Jardin
Vegetables! an array of raw and cooked beets slices, potatoes, cucumber, 1 boiled egg only please, fresh tomatoes wedges, spinach leaves, served on a bed of frisee salad with a light creamy vinaigrette (1 tablespoon of low fat mayo added to your usual vinaigrette ( no balsamic just 1/2 lemon juice or more)
La Salade Auvergnate
Salade Frisee, cherry tomatoes, boiled small potatoes sliced, grated carrots, Parisian ham slices, walnuts, blue cheese, served with a mustardy vinaigrette with chives.