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French
Herbed Cassoulet with Fresh Thyme
Our Cassoulet leans on unsalted butter and patience: the kind of plate you make on a quiet evening, then finished with Fresh Thyme.
French
Free recipe
Bistro Nicoise Salad in Red Wine
A Bistro Nicoise Salad, the kind of plate you make on a quiet evening, and served in Red Wine.
Ingredients
What you'll need
- 1 lb nicoise salad
- 2 tbsp unsalted butter
- 1 cup shallot
- 3 cloves fresh thyme
- 1 tsp dry white wine
- 1/2 cup kosher salt
- 1 tbsp cracked black pepper
- to taste fresh herbs, to finish
Method
Step by step
- Prep and chill the vegetables so everything stays crisp and bright.
- Whisk the dressing with olive oil, lemon and seasoning until it emulsifies.
- Combine the components and toss gently to coat without bruising.
- Top with cheese or herbs and finish with a last drizzle of good oil.
Keep cooking
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Our Coq au Vin leans on unsalted butter and patience: deeply savory and worth the wait, then finished and Pearl Onions.
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Provencal Quiche Lorraine and Pearl Onions -- balanced between sweet, salt and heat.
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Buttery French Onion Soup and Pearl Onions
Buttery French Onion Soup and Pearl Onions -- layered with warm, patient spice.