When I wake up, I am Hungry, and I do mean upper-case H Hungry. I need food and coffee, IMMEDIATELY. This is a problem that is incompatible with Conor and my decision to not plan out each day. Waking up and setting off in search of food and coffee, without first having had food and coffee, makes for a very long morning.
Even worse than this scenario, waking up at noon and not having an immediate source of food and coffee! This was our second day in Marseille, France. Conor and I don’t typically sleep in, let alone sleep in until noon. But on Friday, we did.
We woke up late, and set off, combatting grumpiness and hunger, to explore the picturesque city of Marseille. We strolled across the old port, wound through ancient streets, and (I) thought longingly of a caramel latte with an extra shot of espresso. As we passed café after café, it was becoming apparent that I was reaching the desperate point of hungry and uncaffeinated. I become indecisive, lethargic, and unreasonable. Eventually, I turned to my sweet and ever understanding husband and demanded food. We looked around at tourist shops and unappetizing picture menus in despair. Reluctantly, I kept walking about 50 meters when I looked to my left and saw an oasis.
Okay, I can’t take credit, Conor made me go to La Fabrique… I am SO glad he did. I got a delectable jambon et melon salad that was the perfect combination of savory and sweet. Below is an attempt to record this yummy bit of perfection! (My mouth is watering just remembering…)
Jambon et Melon Salad
- Fresh spring greens
- Red bell pepper slices
- Green and/or yellow squash
- Bean sprouts
- Half of a cantaloupe
- Provolone cheese, cubed
- Parmesan cheese, grated
- Balsamic vinaigrette – a simple balsamic vinaigrette can be made by combining 1/2 cup olive oil, 1/2 cup balsamic vinegar, 1 tablespoon honey, and 1 tablespoon mustard (I use yellow mustard, though Dijon would add a nice zing!)
Begin with a bed of mixed spring greens. Add slices of red bell pepper, slivers of green or yellow squash, and bean sprouts. Place a (cleaned up) half of a cantaloupe melon at the center of your bowl. La Fabrique cut their melon with peaks and dips, presumably to make it easier to eat, as well as more aesthetically pleasing. Add slices of prosciutto and cubes of provolone cheese. Sprinkle with freshly grated Parmesan, drizzle with balsamic vinaigrette, and time yourself to see how quickly your salad disappears!