Lucky

It’s funny how I tend to digress. I started to write a post about the freshly harvested green onions I bought at the farmers market last week. From that, I went to the fact that I don’t go enough to the market in Paris. Then to a panegyric of the quiet life in Montmorency, where I spend the week-end. I almost finished with childhood memories of our summers in the garden! So glad I stopped there!

Yes, the principal idea was to tell you how I love the farmers market. I really feel lucky to be able to enjoy a life in Paris, with so many things to see, streets to walk in, little shops to be surprised with, building fronts to suddenly notice…

And yet, I have access to the freshest produces from surrounding areas. I love to wander in the aisles, admiring the colorful displays, bright red tomatoes against green asparagus and purple artichokes. I see curious children, asking lots of questions to their parents, wanting to know more, to taste the cheeses, the saucisson. Or the olives, why not? Apparently I ate them by the dozen as a kid, in my stroller!
I see people passionate about their job (because it’s so difficult, I can’t imagine anyone not passionate doing this…).

All of this makes me feel as lucky and happy as the sensation of a sunray on my skin. Actually, I even realize that my memories of the farmers market are imbued with sunshine, while I know I had my rainbow open all the time…

With all this beautiful array of products, it was very difficult to resist. I had not planned the week’s menus, and I was tempted by everything. The green onions seemed so fresh, and with their sweet taste, they offer just what my palate needs!
I was totally smitten with Deb’s idea to caramelize them with balsamic vinegar. I mean, she does that with cippolne, but what could go wrong with green onions cooking in a syrupy glaze made of vinegar, sugar and tomatoes? They were tender to the tooth, and the vinegar adds a slight tang which makes them completely addictive. I already made them 3 times in less than a month.

Add to that some juicy tomatoes, ripe to perfection, and crispy slices of pancetta or bacon, and I guaranty you’ll feel happy too!

Balsamic caramelized onions salad
For 4

For the onions
1 bunch green onions
5 Tbsp balsamic vinegar
3 Tbsp water
1 Tbsp ketchup
1/2 tsp salt

1 small head of lettuce
8 slices pancetta or bacon
4 tomatoes
4 Tbsp olive oil
1/2 tsp salt
Rosemary

Prepare onions : trimm root ends and cut off the dark green tops. Peel and discard the first layer.
Sauté bacon in large skillet over medium-high heat until crisp. Using slotted spoon, transfer to paper towels to drain. Keep drippings in skillet and add onions; sauté until light golden brown on all sides, about 5 minutes.
Add vinegar, ketchup, salt and water and bring to a boil. Cook onions 10 more minutes. The sauce should be slightly sirupy. If liquid dissipates too quickly, add a little more water.
Remove from saute pan and allow to cool.

Cut the tomatoes in small dices. Transfer to a bowl with the lettuce and the onions. Sprinkle with bacon.
Whisk olive oil with the balsamic vinegar remaining and season with salt and pepper. Drizzle over salad and garnish with rosemary.

Salade aux petits oignons caramélisés
Pour 4 personnes

Pour les oignons
1 botte de petits oignons nouveaux
5 grandes cuillères à soupe de vinaigre balsamique (8 cl)
3 cuillères à soupe d'eau
1 cuillère à soupe de ketchup
1 pincée de sel

1 petite laitue, lavée
8 tranches de pancetta (ou de lard)
4 tomates
4 cuillères d'huile d'olive
1 pincée de sel
1 branche de romarin

Faites griller la pancetta à sec dans une poêle sur feu vif jusqu'à ce que les tranches se recroquevillent, environ 4 minutes de chaque coté, pour qu'elle soit croustillante.
Pendant ce temps, épluchez les oignons, en ne gardant que la partie blanche, et en retirant la 1ère couche de peau. Vous pouvez garder une partie de la tige verte pour servir avec une salade, des pâtes, etc...
Retirez les tranches de pancetta pour les égouttez dans du sopalin, mais laissez la graisse dans la poêle. Ajoutez-y les oignons et faites les dorer quelques minutes.
Ajoutez ensuite le vinaigre balsamique, l'eau, le ketchup et le sel et portez à ébullition. Laissez cuire environ 10 minutes, jusqu'à ce que la sauce soit un peu sirupeuse et adhère aux oignons. Si elle s'évapore trop rapidement, rajoutez un peu d'eau.
Retirez de la plaque de cuisson et laissez refroidir.

Coupez les tomates en dés.

Dans un grand saladier, mélangez les feuilles de salade, les tomates, les oignons, et parsemez de petits morceaux de pancetta.
Emulsionnez (mélanger très rapidement) le vinaigre balsamique qui avait servi à la cuisson avec l'huile et le sel et versez cette sauce sur la salade. Décorez avec le romarin et servez.