Over winter break, I was standing in line at the grocery store when a stranger behind me tapped me on the shoulder and said, “I’m intrigued — what are you making?” I grinned and told her my plans with the ingredients I was buying, and she replied, “I knew it! I knew two things: you are French, and you are making something amazing!” I laughed and assured her that I was zero percent French, but that I was indeed making something amazing (chocolate rum cheesecake).

The truth is, I admire the French way of eating. I think of it as generally light yet fulfilling; plenty of fresh vegetables, good quality meats and cheeses, but not depriving oneself of the good things in life like a croissant or pastry for breakfast, or treats like chocolate or butter or cream (I find that these things, when eaten in moderation, make me feel full longer throughout the day). I eat all these things and find that the portion size is key, as is eating the types of foods that will keep you satiated longer, such as good cheese or soft boiled eggs, oily fish like sardines or anchovies… really! It seems that moderation really is key to French eating; eat everything, deny yourself nothing, just eat a little of it, for goodness sake!

Here, a French favorite that I will be making again and again for lunch (or a light dinner):

Salade Nicoise (adapted from SAVEUR: The New Classics Cookbook)

For the Dressing:

• 1 clove garlic
• kosher salt and freshly ground pepper to taste
• 1/3 cup extra-virgin olive oil
• 2 Tbsp lemon freshly squeezed lemon juice
• 1 Tbsp Dijon mustard
• 1 small shallot, minced

For the Salad:

• 1 lb. small yukon gold potatoes, boiled until tender
• 8 oz. haricot verts (French green beans) — you can blanch these, but I like them better uncooked because they nice and crunchy and sweet)
• 12 oz. cherry tomatoes, halved
• 8 salt-packed anchovies, rinsed and drained
• 4 soft-boiled eggs, quartered lengthwise
• 1 can tuna, drained
• 1 small cucumber, thinly sliced

Make the dressing (can be made ahead of time): mince garlic on cutting board and sprinkle heavily with salt. Using a knife, scrape garlic and salt together to form a smooth paste. Transfer paste to a bowl and whisk in oil, lemon juice, mustard, shallot, salt and pepper. Set aside.

Make the salad: Gently cut the small potatoes lengthwise. Arrange all ingredients on two plates (ours seemed to make enough for three, hence the leftovers for lunch from a tupperware container — pretty, I know) or serve altogether on a serving platter (making colorful rows of the ingredients is very appealing), then drizzle dressing all over ingredients. Season with salt and pepper and enjoy!

I think this tastes even better the next day, when everything has the flavor of the dressing and the potatoes are nice and cold. Let me know how you like it!