The South of France is known for its variety of fresh, local ingredients. Photo / Getty Images
The South of France is known for its variety of fresh, local ingredients. Photo / Getty Images
It was 1999 and my husband, Dave, and I were working on board superyachts in the South of France on our OE.
The port of Antibes is known for its variety of fresh, local ingredients. There is, however, also something unique about the locals' commitment to delivering a special diningexperience that goes way beyond the quality of the food served.
Dave and I had headed out to one of the small restaurants in the marina on a rare day off from the boat. We ordered a Caesar salad, expecting it to be prepared in the kitchen and delivered to the table.
A few minutes later the waiter arrived with a small trolley and proceeded to assemble the salad in front of us.
Eggs were poached over a small table-top burner, mayonnaise whipped up with local olive oil and lettuce leaves torn off and placed in a bowl.
As the waiter silently went about his work, Dave and I were overwhelmed by the pure romance of having such a seemingly simple dish prepared only for us, at our table. Once he'd laid the bowls in front of us, he disappeared with the kind of nonchalance only a French waiter could pull off. The fact the waiter was able to produce this dish is testament to the food culture that prevails in Antibes and how well they train their wait staff.
Despite having dined in some of the world's best restaurants, this experience still remains our most memorable one.
- Beckie Pilley is head chef of FED meal deliveries and former chef at Golden Dawn
This recipe for Caesar salad will transport you to that French port marina.
Beckie Pilley shares her Ceasar salad inspired by one served up on a yacht in the South of France. Photo / Supplied
(Serves 2)
• 2 cloves garlic, finely chopped • 3 anchovy fillets • 1/2 lemon, juiced • 3 Tbsp red wine vinegar • 1 Tbsp dijon mustard • 2 egg yolks • 1 dash worcestershire sauce • 1/2 cup olive oil • 1 pinch flaky salt and ground black pepper to taste • 1 head romaine or cos lettuce, washed, chopped • 1/4 cup grated or shaved parmesan cheese • 100g homemade sourdough croutons • 6 rashers streaky bacon or prosciutto • Soft poached egg for each person
Method
1. Mash garlic with anchovies in a large salad bowl. Whisk lemon juice, red wine vinegar, dijon mustard, egg yolk, and worcestershire sauce into the anchovy mixture until smooth and creamy. Gradually whisk olive oil into the dressing, pouring the oil into the dressing in a thin stream while stirring continuously. Season with salt and black pepper. 2. Gently wash and chop or break your cos lettuce leaves to your desired size. Leave to drain. 3. Fry or oven bake your bacon or prosciutto and allow to cool. 4. Chop your sourdough bread in cubes, drizzle with olive oil, sprinkle with a little flaky salt and bake in oven until golden and crunchy, allow to cool. 5. Bring a small pot of water to a simmer with 1 tablespoon of white wine vinegar. Little trick when poaching eggs, stir the simmering water to make a whirlpool before dropping your eggs in, this will help keep them in a nice little ball (as long as they are fresh) 6. Lightly toss your salad leaves in the dressing until thoroughly coated, place on your plates, add the remaining ingredients and sprinkle with the shaved parmesan and lightly poached egg to finish. Enjoy.
