With Ingrid Bergman as the face of Cannes 2015, my inspiration for food is a mix of Swedish-American-Italian sensibilities, like this enigmatic actress. While she had a cool glamor that was unthreatening, unlike Garbo or Dietrich, her personal life was so shocking during the 50s that she was banished to Europe until America forgot what a hussy she was.
She always seemed a bit virginal, a bit vanilla, but cardamom was a better spice for her. She claimed that once she moved to the US she ate at least two ice cream sundaes a day. But before we get to that, today I am just grateful that the winds and rain are not blasting like two years ago and I have not fallen off a rocking boat. There may even be some sun.
So before thinking Ingrid, and before Cannes becomes overwhelming, I have a pleasant salad for the bounties of the season. Spring means strawberries, ad the best in France are here now. If you don’t know how good they taste combined with tomatoes (the small ones have the best flavor in May) and avocado, you are in for a treat. Serves four.randall
2 ripe avocados
1 pint strawberries
1 bunch small oval tomatoes, on the vine
8 little balls of mozzarella
4 green onions
half a small bunch of basil
olive oil
balsamic vinegar
sea salt and freshly ground black pepper
Halve the avocados, peel and pit and slice into thin crescents. Line the bottom of a large, shallow serving platter with them. Rinse the strawberries briefly, dry on paper towels and remove the leaves. Slice thinly lengthwise and lay on top of the avocado. Slice the tomatoes into thin rounds and make a border around the avocado. Cut the green onions into two-inch slices, then slice lengthwise and scatter over the platter.
Cut the mozzarella into rounds and place them amongst the other elements. Drizzle with balsamic vinegar and olive oil, then season with salt and pepper.
Roll the basil leaves into a tight cylinder and slice across very thinly to make fine shreds. Toss over the top of the salad. Serve cool, but not chilled.
randall