okay, perfect #8: PICKLE SALAD

no pickles were harmed in the making of this salad

Hey, if you’re getting this for the first time? It’s a pleasure to have you here. (You might be getting this because your on the La Peetch list, or you signed up for the Courageous Cooking Masterclass happening on April 30th a Noon Eastern or 3pm Eastern. Or maybe a friend sent it to you. Either way, I’m happy to have you here. I’m Makenna and I am the owner/steward of Julia Child’s former vacation home in the South of France, La Pitchoune. Want to share this post with friends? I’d love that. )

I always fret over simple recipes. Or approaches. And wonder, should they be more complex? Would the deliciousness factor triple, if I triple the amount/quantity of ingredients? What about building new flavors into a dish I make all the time?

Turns out, some classics should remain classic. I say this, somewhat ironically, as I currently have a week of Courageous Cooking School members toiling away in the kitchen to riff on the classic Boeuf Bourguignon and Coq au Vin, and depart it f…