This colorful salad makes a fine prelude to a hearty dinner. Walnut oil’s distinctive flavor delivers a rich hit to the dressing.
Ingredients
Dressing
1 shallot, minced
1 tablespoon red-wine vinegar
1 tablespoon Dijon mustard
1/4 teaspoon salt
Freshly ground pepper to taste
2 tablespoons walnut oil
Salad
12 ounces haricots verts (see Ingredient Note) or green beans, stem ends trimmed
2 tablespoons coarsely chopped walnuts
1 1/2 cups cherry tomatoes, halved
2 tablespoons chopped fresh parsley
6 cups mâche (see Ingredient Note) or Boston lettuce, torn into bite-size pieces
This spring stew, known as a navarin or ragoût in France, features seasonal lamb and uses tender young vegetables that add a fresh flavor to the hearty mix. While a braised dish like this takes a little time, it can be prepared entirely in advance, making it perfect for entertaining.
Ingredients
2 1/2 pounds boneless lamb leg, trimmed and cut into 2-inch cubes
1/2 teaspoon salt
Freshly ground pepper to taste
1 tablespoon extra-virgin olive oil
1 medium carrot, finely chopped
1 small onion, finely chopped
1 tablespoon all-purpose flour
1 3/4 cups dry red wine
1 cup reduced-sodium beef broth
1 14-ounce can diced tomatoes
4 cloves garlic, minced
1 tablespoon finely chopped fresh rosemary
1 cup pearl onions, peeled (see Note), or frozen small onions, rinsed under warm water to thaw
1 cup baby turnips, peeled (1/4 inch of green left on) and halved, or regular turnips cut into 1/2-inch wedges
1 1/2 cups baby carrots
1 1/2 cups peas, fresh or frozen
2 tablespoons chopped fresh parsley
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- Tags: French Recipes, Lamb, Vegetable
Meaty artichoke hearts, earthy morels and tender leeks give a rich, satisfying flavor, making this an ideal vegetarian entrée for entertaining. If you wish to add an indulgent flair, omit the butter at the end and drizzle each serving with some truffle oil or good-quality extra-virgin olive oil.
Ingredients
1/2 ounce dried morels (see Note) or porcini mushrooms (1/4 cup)
1 cup warm water
6 large artichokes
1 large lemon
1 tablespoon extra-virgin olive oil
4 medium leeks, white part only, cleaned and cut into 1/2-inch dice
1 cup baby carrots
12 cloves garlic, peeled
1 tablespoon finely chopped fresh thyme or 1 teaspoon dried
1/2 cup dry white wine
2 1/2 cups reduced-sodium vegetable broth
1/2 teaspoon salt
1 cup baby lima beans, fresh or frozen
1 cup peas, fresh or frozen
4 teaspoons butter
Freshly ground pepper to taste
1/4 cup chopped fresh chives
1/4 cup chopped fresh parsley
