‘Greek’ classic sparks memories

LOVED your article “The Glory Season for a la Grecque” [by Amy Scattergood, Jan. 2]. I try and use this method every so often and am always so pleased with the results.

Usually when I’m doing a salade nicoise, I’ll do many of the vegetables this way, including leeks. They are so yummy. And the reduced sauce is great poured over the whole salad. I got my recipe out of an old book called “Impromptu Cooking” by Glenn Andrews.

My favorite part is when he writes, “When you serve your vegetables a la grecque, try to arrange to be on a tiled terrace on a hillside looking down on the Mediterranean. . . . Have a few gnarled old olive trees around, and perhaps an ancient grape vine or two.”

Nancy Dodds

Carmel