I used to think that I had become more American the further away I stayed from home. Now, I think I become more American when I come back.
I get told off, in France, for not saying “hello” enough, but I think it’s because when I first moved to France, I was thrown by how much of an affront pure, unabashed friendliness is there. I even wrote a whole article about how hard I found navigating when is the appropriate time to say bonjour in France. (The answer: pretty much all the time.)
But in the States, I find myself slipping right back into smiling and friendliness. The result has become a strange mix of saying “hello” to everyone – something that really isn’t done with the same regularity in the U.S. as it is in France – and making conversation with total strangers once I have: about the weather, about what to do in the cities we’ve been visiting on our three-week road trip around the East Coast, about what language we’ve been babbling to one another in.
It’s strange, but I feel like I’ve found my comfort zone. I complain a lot about special snowflake syndrome, but even I have to admit that it’s nice when someone else seems to care about how your day is going. It’s just so damn pleasant to have people smile at you.
I wonder if I’ll miss it when I’m back home.
Salmon Niçoise (serves 4)
2 tablespoons grainy mustard
1/4 cup cider vinegar
1/2 cup extra-virgin olive oil
1 shallot, minced
salt and pepper
1 1/2 pounds new potatoes
2 handfuls green beans, strung (fresh or frozen)
4 on-the-vine tomatoes, sliced
1 avocado, halved and sliced
3Â packed cups spring mix
4 portions salmon fillet
1 teaspoon olive oil
Whisk together the mustard, vinegar, oil, and shallot. Season to taste with salt and pepper, and set aside.
Cook the potatoes in boiling salted water for 20 minutes. Remove with a slotted spoon and rinse under cold water until just cool enough to touch. Slice into coins or half-moons, depending on their size, and place in a bowl. Drizzle with a tablespoon or two of the vinaigrette and toss to coat. Set aside.
Add the green beans to the cooking water and cook until they are just bright green, about 1-2 minutes. Rinse under cold water, halve, and set aside.
Toss the spring mix with about 2 tablespoons of dressing. Arrange on a platter and top with the potatoes, beans, tomatoes, and avocado. Drizzle with the remaining dressing.
Heat the oil over medium-high heat in a skillet. Season the salmon fillets with salt and pepper, then add them to the skillet, flesh-side down. Cook 4 minutes, then flip to the skin side. Cook an additional 2Â minutes, then remove the pan from the heat, leaving the salmon in it. Allow to rest an additional 5 minutes.
Remove the salmon from the pan and place directly on top of the salad. Serve immediately.