Salade Juive
When I embark on a cookbook, it’s like going on a scavenger hunt. One clue leads to another. Sometimes they lead to unexpected findings, such as this wonderful cooked salad of Jewish origins. Someone in Washington had told me that Élisabeth Bourgeois, the chef and owner of Le Mas Tourteron, a restaurant just outside of Gordes, in the Lubéron, was Jewish. One Sunday afternoon, a friend and I drove two hours from Saint-Rémy-de-Provence to the charming stone house with old wooden beams and antique furniture that is her restaurant. Although I had no idea what mas tourteron meant, an atmosphere of bonhomie filled this farmhouse (mas) of lovebirds (tourterons) as soon as Élisabeth and her husband greeted us. When I explained my quest to Élisabeth, asking her if she was Jewish, she replied, “Pas du tout” (“Not at all”). I thought our journey would be for naught, but since we arrived at lunchtime, we sat down to eat. And what a meal we had! Our first course was a trio of tiny late-summer vegetables served in individual cups on a long glass platter: a cucumber salad with crème fraîche and lots of chives and mint; a cold zucchini cream soup; and a luscious ratatouille-like tomato salad, the third member of the trio. When I asked Élisabeth for the recipe for this last dish, she said without hesitation, “Ça, c’est la salade juive!” (“That is the Jewish salad!”) She explained that the recipe came from a Moroccan Jewish woman who had worked in her kitchen for about thirty years. Now it is part of her summer cooking repertoire and mine. This recipe calls for coriandre, a word that the French use for both the fresh leaves and the seeds of the coriander or cilantro plant. This dish uses both. I serve it either as a salad or as a cold pasta sauce, and make it during every season, even with canned tomatoes in winter. It is always a hit.
Recipe information
Yield
8 servings, or about 4 cups
Ingredients
Preparation
Step 1
Put the peppers on a hot grill, turning them as they get charred, roast them over a gas grill using a prong to turn, or put them in a 450-degree oven for about 20 minutes. Using tongs, transfer the peppers to a plastic bag and seal it. When they are cool, peel them, and remove the seeds and stems.
Step 2
If using fresh tomatoes, bring a pot of water to a boil. Plunge the tomatoes into the boiling water for a minute or two, remove with a slotted spoon, and cool in a bowl of ice water. When cool enough to handle, peel off and discard the skin.
Step 3
Heat the oil in a large frying pan. Roughly chop the tomatoes and peppers, and add them with the wine, coriander seeds, cumin, salt to taste, tomato paste, and chives to the frying pan. Cook slowly, uncovered, for about 20 minutes, or until most of the liquid is absorbed. Stir in the cayenne pepper and the lemon juice, and sprinkle with the fresh cilantro. Serve as a salad or an appetizer.
