The French Market Cookbook by Clotilde Dusoulier Read Free Book Online Page A

thing, this salad can be made with small waxy potatoes, steamed and halved, in its place.
    4 medium / 1 kg fennel bulbs
3 tablespoons diced Preserved Lemons
    Honey Lemon Vinaigrette, made without the salt
    Freshly ground black pepper
    1. Trim the fennel stalks and save them for your stock box, keeping a few fennel fronds for garnish. Slice off the root end. Using a mandoline slicer or very sharp knife, cut the fennel into the thinnest shavings you can.
    2. Put the fennel in a medium salad bowl and add the diced preserved lemon and honey lemon vinaigrette. Sprinkle with black pepper and add a few fennel fronds. Toss to coat and serve.
    Green Bean, Red Rice, and Almond Salad
    GREEN BEAN, RED RICE, AND ALMOND SALAD
    Salade de haricots verts, riz rouge et amandes
    SERVES 6
    Always on the lookout for tasty tricks for using leftover rice, I came up with this salad early one summer when I had a bag of the first haricots verts of the season, which I wanted to cook before they lost their youthful bounce, and a tub of cooked red rice from the night before. The result was this flavorsome salad, which has since become a fixture in my summer rotation.
    Red rice is a whole, or partially hulled, rice whose outer husk is dark red rather than the more common brown. It is very nutritious and I enjoy its nutty flavor as much as the color it brings to the plate. I use an organic red rice from the Camargue, a region in the southeast of France that’s wedged between the two arms of the Rhône river as it flows into the Mediterranean, an exceptionally rich and beautiful marshland, popular with flamingos, mosquitoes, and horses that roam around semi-freely.
    2 pounds / 900 g haricots verts or thin green beans, trimmed
3 tablespoons all-natural unsweetened almond butter
3 tablespoons extra-virgin olive oil
3 tablespoons freshly squeezed lemon juice
1 tablespoon cider vinegar
1 teaspoon fine sea salt
    3 cups 450 g cooked red rice or brown rice, cooled (from about 1 cup 200 g uncooked rice)
    ⅔ cup / 85 g almonds, toasted and roughly chopped
    1 cup / 20 g chopped fresh flat-leaf parsley leaves
    Freshly ground black pepper
    1. Set up a steamer. Steam the green beans, tightly covered, until just cooked through but not limp, 7 to 8 minutes. Set aside to cool. The beans can be cooked the day before.
    2. In a large salad bowl, whisk together the almond butter, olive oil, lemon juice, vinegar, and salt.
    3. Add the cooked beans and turn them gently in the dressing to coat. Stir in the rice. Taste and adjust the seasoning. The salad may be made a few hours in advance up to this point. Cover and refrigerate.
    4. Just before serving, add the chopped almonds and parsley, sprinkle with black pepper, and toss to combine.
    HARICOTS VERTS
    Look for slender haricots verts that feel firm to the touch and have no dark or discolored spots. The wispy little tail can be left on; only the stem end needs trimming and it should break off with a snap. Once trimmed, rinsed, and thoroughly dried, green beans can be packed in an airtight bag and placed in the freezer for later use. They can then be boiled or steamed directly, without thawing.
    TOASTING NUTS and seeds
    The flavor of nuts and seeds is significantly bolstered when they’re toasted. Preheat your oven to 350°F. / 175°C. Spread the nuts (shelled, but whole) or seeds on a baking sheet in a single layer. Roast in the oven, keeping a close eye on them, until golden and fragrant, about 10 minutes. Exact timing depends on the size and moisture content of the nuts or seeds. Alternatively, nuts and seeds can be toasted in a dry skillet over medium heat, shaking the pan regularly; this is more convenient for a small amount, but the result is less even than oven toasting.
    Eggplant and Fresh Herb Tabbouleh
    EGGPLANT AND FRESH HERB TABBOULEH
    Taboulé d’ aubergine aux herbes fraîches
    SERVES 8
    I have a great fondness for the North African style of making tabbouleh, which calls for couscous rather than the Middle Eastern