Mozzarella di Bufala Salad

We had dinner in late March in a small B&B near Triora in the mountains of Liguria, about 1/2 hour drive northeast of Ventimiglia. We arrived rather late in the evening and Dona Guiseppa was kind enough to prepare this simple but very tasty dish. We had some of her red wine and the crusty bread from the local bakery – delicious!

Green Beans Provencal

A simple salad, refreshing and so typical of the Provence. This dish can be prepared one day ahead. Kept refrigerated it is served at room temperature, ideal for parties.

Asparagus with Tomato Vinaigrette

Choose your asparagus spears well and you will be rewarded. Look for spears that are firm and have a glossy green. Avoid any dry and wrinkled ones. Tips should be upright and green, not looking tired.

Serve on its own or as a side dish to grilled meats.

Romanesco Salad

Romanesco is the little known member of the broccoli family. In my search how to prepare it, I soon realized that there were hardly any Romanesco recipes around, so I decided to create one. It turned out a delicious array of textures and a bright complement to your choice of roast meat. Great as a vegetarian option on its own.

Salade Nicoise

A French Riviera bistro classic named after the city of Nice. In my opinion, one of the best combinations of salad ingredients invented. This sunny dish makes for a fine supper on a hot evening. Accompanied by a crusty bread and a glass of cool rose is just what the doctor ordered.

Seafood and Asparagus Salad with Ginger Vinaigrette

Asparagus stands up quite well with sharp flavors like ginger and chili peppers. They actually accentuate this vegetable’s flavor.

This recipe makes for an eye-catching appetizer or elegant light lunch.