Laurent’s grandfather was a wine merchant and his grandmother ran an epicerie in the country. An epicerie is like an upscale convenience store. Mamie’s epicerie most definitely sold wine vinegar, which is used in the vinaigrette for salad a la Tourangelle.
I went to The Farm in Salinas, California and bought organic lettuce and an heirloom tomato for my salad. I went down Main Street to Star Market and bought Humboldt Fog goat cheese. Nob Hill makes a store brand chèvre goat cheese, which helps pay employee salaries that I also buy.
Today, I put those ingredients together to make Salade a la Tourangelle at home, which is pictured below:
This salad is super easy to make. We ate slices of apple caramel crisp pie for dessert from The Farm as well, which is open year-round for bakery purchases.
Wine vinegar is also a no-food waste product par excellence.
By Ruth Paget, author Eating Soup with Chopsticks and Marrying France
