Eastside Road, January 19, 2010—IT'S ONE OF MY very favorite salads, and one of Lindsey's too. She slices oranges and raw onions and tosses them in a vinaigrette made with tarragon-flavored white vinegar. A little salt, no doubt. That's all. Flavor, scent, texture, color; sharp and sweet; soft and crunchy.
An objective reality Francis Ponge would appreciate.
Afterward, potato-salt cod-garlic gratin, and green salad of course. Maybe in a bit we'll have dessert — we did yesterday, a little cardomom cake Lindsey made to keep her hand in. I love it. (And her.)
Cheap Pinot grigio; cheap Nero d'Avola