While attending a Catholic-Jewish wedding in Aussois, a quaint French alpine village near the Italian border, I wondered aloud to the bride’s uncle if this wasn’t the first time most of the villagers had ever met a Jew. In response, he told me this chilling story. During the Second World War, under the Italian occupation of France, 125 Jews were hidden in a house at the base of the town’s fortress, which was a confinement center. Villagers brought them a little bread and some potatoes to supplement their meager provisions. When the Italians left, the Jews were sure they were liberated and took a train home, only to run into German soldiers, who sent them all directly to Auschwitz. Even today, stories like this one are often hushed up because they are so painful to hear. Before the wedding ceremony, my husband and I sat down in a tiny café overlooking the mountains and tasted this salad with fresh lettuce, smoked salmon, tomatoes, and local walnut vinegar, a prized ingredient that I had never tasted but have since found on the Internet. Dill is such an important flavor in Jewish cooking that the French eleventh-century biblical commentator and Talmudic scholar Rashi wrote that if dill is used for flavor, a special blessing over the earth must be recited before tasting it. If, however, it is simply added to decorate the dish, it is not intended for food value, so just a general prayer over food must be recited.

Ingredients

　　1/4 pound smoked salmon, cut into 1-inch pieces

　　2 tomatoes, cut into wedges

　　4 cups mixed salad greens

　　1/4 cup slivered almonds, toasted

　　2 tablespoons walnut wine vinegar

　　1 teaspoon Dijon mustard

　　1/2 teaspoon mustard powder

　　3 tablespoons vegetable oil

　　Salt and freshly ground pepper to taste

　　2 tablespoons chopped fresh dill

　　2 tablespoons chopped fresh chives

Step 1

Step 2

　　Quiches, Kugels, and Couscous