Bathing Suit Food


No one will ever see me in a bathing suit, and for that we can all be profoundly grateful.  Nonetheless, at this time of year, even those of us who would rather be beamed up handcuffed and blindfolded to a star in a cold and hostile galaxy than be caught in a maillot de bain do tend to think of eating more lightly.  Celery, green apples,


cauliflower and sardines, these fuel our springtime dreams of fitness and flattery, the eternal hope sprung manifestly onto our lunchtime plate.  Those of you that are actually suimsuit-suitable, and I’m sure you’re out there somewhere, will also appreciate these two recipes for their tangy contribution to the cause.

Here you have a celery salad, a sardine sandwich.  You can eat them for health, you can eat them for beauty, you can eat them for fun.  You can serve them together or apart, to guests or just to your own dear self.  You’ll hardly spend a penny making them, you’ll scarcely make any dirty dishes.  At the end of the meal you’re certain to be proud of all that, but what you’ll really be is well fed.  And if you insist on putting on a bathing suit before you dine,  more power to you.  Although it is only March.  There’s still time.

Crunchy Green Springtime Salad*

2 large celery stalks, leaves included, diced fine
3 Granny Smith apples, peeled and diced
1/4 cup chopped parsley
1/4 cup pecans, broken up
2 T fresh lemon juice
1 1/2 T Dijon mustard – use mi-fort if you can get it
1 T honey
1 tsp olive oil
1 clove garlic, chopped fine
salt and pepper to taste

Place the celery, apples, parsley, and nuts in a salad bowl.  Whisk together the dressing ingredients and toss with the salad.  Season to taste. Voilà.

Earth and Sea Sandwich**

14 oz  fresh cauliflower florets
1 can sardines packed in olive oil
1 lime, zested then juiced
1 clove garlic
1/2 cup cream
1 T olive oil
salt and pepper to taste
small slices of crusty toasted bread

Cook the cauliflower in boiling, salted water until tender.  Drain.  Place the cauliflower in the food processor with the olive oil, half of the lime juice, the garlic, and half of the cream.  Whiz until it begins to smooth, then, with the machine running, slowly pour in the rest of the cream.  You may wish to use a little more or less cream, but be sure you obtain a texture that will be spreadable and not runny.  Season to taste.

Drain the sardines and shred them with a fork, stirring in the rest of the lime juice.

Spread the toasts with a layer of cauliflower cream, then spread with the sardine paste, then an additional dollop of cauliflower cream.  Sprinkle the top with bits of lime zest and some fleur de sel if you like.

*inspired by a long-ago recipe from Cooking Light
** based on this recipe

Explore posts in the same categories: At Home In France, Posts Containing Recipes

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2 Comments on “Bathing Suit Food”

  1. Sha Says:

    Nice recipes !
    I would do the second one, and try with something else than sardines. Salmon for example ! If I plan to keep all the recipe for me I should change the cream into ‘fromage blanc’!^^ (mostly for my bathing suit hidden I don’t know where actually)

  2. Debbie Says:

    So is the second photo of the sardine salad? It looks like some kind of delicious apple tart perhaps. BTW, do you take these photos? If so, you really have a knack as these are all terrific!

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