Tips & Tricks (TNT)

TNT | Mimi’s Tomato Salad with Shallots & Parsley

IMG_9596-w3Welcome to our first Tips and Tricks post (TNT) for Mimi Thorisson’s book A Kitchen in France! We’re so happy you’ve decided to join us on this culinary exploration and hope that you’ll find joy in cooking through this book with us. Mimi has arranged her book according to the seasons of the year and our recipe schedule will honor those seasons as much as possible.

Please leave your comments with any tips you have about this week’s recipe, Tomato Salad with Parsley and Shallots (p. 89), or tricks you learned while making it … like the best way to slice a tomato, or how to avoid crying your eyes out while chopping shallots! I let my daughter, the resident Chickadee Emily, chop mine. I can chop onions all day long, but don’t give me a shallot!

This is also the place to ask any questions you have about the recipe, ingredients, or tools needed. Anything we can share with one another will only make our experience of cooking together that much better!

In the interest of honoring the original recipe, we’ll always encourage you to make the recipe as it is written and intended. However, we know it’s not always possible given your market, season, and personal dietary requirements. Summer tomatoes are a favorite of mine, but you might despise them. Would you try this recipe with something else? Maybe thinly sliced cucumbers or zucchini? Or if you live in a winter climate during this time of year, what about shaved roasted beets or carrots?

Here in the US, it’s our Independence Day celebration weekend and while this might be a “French” recipe, don’t you think it would be wonderful with hamburgers, BBQ chicken, or ribs? A little slicing, dicing, and chopping and you’ll add a French flair to your American feast!

What other suggestions do you have? Please share your thoughts in the comments so we can all benefit from your experience.


One thought on “TNT | Mimi’s Tomato Salad with Shallots & Parsley

  1. Just a quick note … if you can’t get shallots, try subbing red onions. Cut both of them rather small and put them in a small bowl with cold water (refrigerator cold) for 15-30 minutes. This will take the “onion-y” bite out of them, but preserve the flavor. Then strain them before using them in the salad, of course.

    Also … Emily and I found the amount of parsley for this dish to be IMMENSE. Maybe a “bunch of parsley” in France is different than the bunches we buy here in the Pacific Northwest. I think Mimi would be happy if you used just the amount of parsley that you prefer. 🙂

    Liked by 1 person

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