Bleu Provence Salad

I have created a new salad, so fresh on your tongue, that you spend the entire time eating it trying to figure out the complex, yet simple taste of it.  My husband and I found this quaint French restaurant in Naples Florida called "The Bleu Provence", where I first encountered this delish salad, and have been trying to replicate ever since.  I think I have finally created a version of my own that is similar, yet unique in my own way.  I'm quite pleased with my final creation, and will be making it a lot in the future... totally owning the recipe as my own, but will continue to call it Bleu Provence Salad from it's inspiration from that restaurant.

I love re-creating dishes that I have enjoyed in other places... tweaking them with my own flavor profiles, but keeping the taste in general as close to the original, so as to get the same palate sensations when I eat them that takes me back to the place when I first discover the tasty delight.

This salad is quite simple, very fresh, and very palate teasing at the same time.  I have inquired about it's ingredients each time I visit this restaurant, and it only took 5 visits to this restaurant to finally put the pieces together in order to give it a try myself.  My family has always enjoyed eating salads with meals, and it is always nice to add a new variety to the menu.  I will include my recipe at the bottom of this blog for you to try, or to tweak as you like with you own flavor profile.

The most interesting components of this salad is the small pieces of watermelon in it, as well as the fresh minced herbs tossed throughout, and the light vinaigrette dressing which is used quite sparingly.'

I begin with a blend of baby spring greens (a mixture of baby lettuces, that can be found prepackaged in most grocery stores), rinsed and spun dry.  I arrange a handful or so of these greens in individual salad bowls.  Then I take a mix of fresh herbs (thyme, basil, chives, parsley or cilantro) and chop them into a find mince and sprinkle a pinch over top of each individual salad.  Next comes diced watermelon... (I prefer to use the personal seedless size watermelons because... A) the lack of seeds, and... B) the sweetness level is much better... but any watermelon will do).  I dice the watermelon into a small dice, and scatter over top the sprinkled on herbs.  I then place 3 grape tomatoes on top that have been sliced in half, and last but not least is the homemade salad dressing.  I made this salad for dinner tonight... just to make sure I had measurements and taste correct for this blog... and WOWZERS... it is my new all time favorite salad ever.

Below is my salad and dressing recipe... this salad will only be as good as the ingredients you use.  This is one of those times when you need to invest in a good quality olive oil, either white or red wine vinegar and a box of kosher salt (kosher salt is inexpensive and a box goes a long way... you should be using kosher salt in all your cooking instead of table salt).  Fresh herbs are a must, DO NOT substitute dried herbs, or the entire flavor profile will be altered and the delicateness of this salad will be lost completely.  You can substitute any fresh herbs with the ones I have listed to create your own flavor profile.

THYME VINAIGRETTE

1/4 cup - Wine Vinegar  - (I have used both white wine and red wine vinegar... both are equally delish, and it is totally your preference which one you use)
1/2 cup - Olive Oil - (use a good quality olive oil since it is being consumed in it's raw state versus a cooked state, where a less expensive olive oil matters less)
1 small - shallot, finely chopped
1 stem - fresh thyme
pinch - kosher salt - (if all you have is table salt, omit salt from this recipe)

Place all ingredients in a shaker container of any kind... tupperware, mason jar w/lid, or in an open bowl and whisk it.  Mix all ingredients well... set aside... right before dressing salad, this mixture may need to be re-shaken or mixed.

BLEU PROVENCE SALAD

Baby Greens Lettuce Mixture - a handful per salad, washed and dried
1 stem - Fresh Thyme
2-3 Leaves - Fresh Basil
1 stem - Fresh Italian Parsley
3-4 - Fresh Chives
3 - Grape Tomatoes per salad, sliced in half
2 Tbsp - Watermelon per salad, small dice

Finely chop all fresh herbs together.  Place a handful of greens in individual bowls, for as many as needed.  Sprinkle a pinch of fresh herb mixture over top of greens.  Add tomatoes and watermelon on top of fresh herb mixture.  Add thyme vinaigrette right before serving, or allow individuals to add their own amount of dressing to their salads.

Serve, eat and enjoy!  :  )