This one’s from Berlin. Our first day on tour, our bus parked at Alexanderplatz and a couple of us ran for the showers to wash off the previous 24 hours of travel. When I got back to the bus, the boys were sitting down to a grocery store feast. On tour, simple food is hard to find. And unless you find your way to a grocery store, raw ingredients for salads or other easy-to-eat and easy-to-assemble meals are nearly impossible to find.
“Anna, you would FLIP!” they said, knowing my affinity for any kind of grocery store — especially non-American ones — on the road. So I threw on my jacket and ran over to the fancy shopping mall, and just missed lights-out by eight minutes.
The next day, I beelined it for the market as soon as I could, and stocked up on salad base, tomatoes, cooked beets, goat cheese (the non-stinky variety), bananas, and prosciutto. I had promised our bus driver I’d grab some oil, so I got a small bottle of olive oil. Then I stumbled on this Gourmet Glaze in the international aisle. (The American section of the international aisle sells Uncle Ben’s and Spam. We aren’t doing ourselves any favors there…)
This Tartufo Gourmet Glaze “Based of Balsamic Vinegar of Modena” is balsamic vinegar sweetened with fruit juice to resemble a reduction, with a hint of truffle oil. With olive oil and the 25 kinds of mustard I found on the bus, this glaze is the perfect way to dress stupidly easy-but-fancy fresh salad dressings. Like the tomato-and-compte salad below.
Fresh Tomato and Compte Salad (Made in Frankfurt)
- 3 medium tomatoes (bought at a Dutch market)
- 1-2 oz. compte cheese (bought at the outdoor market on the Blvd. Raspail in Paris)
- 1 tbsp. olive oil
- 1/2 tbsp. balsamic reduction (bought in Berlin)
- 1 tsp. honey
- 1 tsp. spicy German mustard
Chop tomatoes and slice cheese. Toss with remaining ingredients. Adjust dressing to taste.