“On mange quoi ce soir?”
This phrase is one that I’ve gotten used to hearing over the years. At first, I heard it at Paziols, where I worked as a camp counselor and unofficial camp chef. Every day from 5pm to 7pm, the kids would go down to the river, and I would have two hours to prepare a meal for 40. When they returned – muddy and delighted – they would often poke their noses into the kitchen, watching me put finishing touches on whatever I’d prepared.
“On mange quoi ce soir?”
It’s been three years since I worked at Paziols, and yet, as soon as the summer heat arrives in Paris, my body wants to begin counting down the days until we head south, until it’s time to welcome the kids and begin working harder than ever before, in perhaps the most beautiful region I’ve ever seen.
“On mange quoi ce soir?”
These days, it’s not kids who ask me this question, but my husband. It’s got a very different meaning, but I like it all the same.
Given the heat, these days, the answer is usually some variation of the same thing: a salad.
Of course, what constitutes a salad in my mind is pretty vast. This recent one was a combo of mâche lettuce, avocado, seared steak, mushrooms, and gorgeous heirloom tomatoes. It only requires the stove to be on for a few minutes, ensuring the (non-air-conditioned) apartment stays nice and cool.
Steak and Heirloom Tomato Salad
1 tablespoon Dijon mustard
2 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
2 cups mâche lettuce
1 avocado, sliced
1 heirloom tomato, sliced
1 tablespoon duck fat
1 bavette steak (about 200 grams)
1/2 cup sliced button mushrooms
salt and pepper
In a large serving bowl, whisk together the mustard, vinegar, and oil. Season with salt and pepper.
Pile the lettuce, avocado, and tomato on top of the dressing. Chill until ready to serve.
Heat the duck fat in a pan over high heat. Season the steak with salt and pepper on both sides, and sear for 3 minutes per side. Remove from the pan and set on a board to rest.
Add the mushrooms to the pan and cook them for about 5 minutes, or until tender.
Slice the steak against the grain.
Add the mushrooms to the salad, and toss well to combine. Add the steak on top and serve.