French Dill Potato Salad Recipe

French Dill Potato Salad Recipe
Another classic French potato salad recipe...it is incredibly easy to make and compliments any kind of meal. Try this salad recipe....great taste !

French Recipe Ingredients:

* 10 medium-sized Yukon potatoes, peeled and cubed
* 1/2 cup chopped yellow onions
* 1/3 cup light olive oil
* 1 teaspoon dried dill
* 3/4 teaspoon salt
* 1/4 teaspoon ground black pepper

French Recipe Ingredients:

First of all boil the potatoes for 12 to 15 minutes, until they are just tender. Drain the cooking water and rinse the potatoes in cold water to stop the cooking process. Set the potatoes aside.
In a small skillet set over medium heat, sauté the onions in the olive oil for 6-8 minutes, until they begin to turn golden brown. Remove the skillet from the heat and stir the dill, salt, and pepper into the hot onion and oil mixture. Allow the dressing to cool to room temperature and then toss it with the cooked potatoes. This potato salad is ready to serve....nice & healthy !  Enjoy it !

french-recipe-spicy-cheese-rounds.

French Pissaladière Recipe (APP)

French Pissaladière Recipe (APP)

Pissaladière is a savory, onion tart layered with olives, anchovies, and herbs. Serve it cut into little rectangles for a fabulous appetizer. Try this great appetizer !

FRENCH RECIPE INGREDIENTS

* 2 tablespoons butter
* 6 yellow onions, chopped
* 2 teaspoons demerara sugar (raw sugar)
* ¼ teaspoon salt
* ¼ teaspoon black pepper
* ½ teaspoon dried thyme
* 2 teaspoons balsamic vinegar
* 1 sheet puff pastry, thawed
* 20 anchovy fillets
* 20 black olives in oil, drained
* 2 teaspoons olive oil
* 2 teaspoons chopped fresh thyme

FRENCH RECIPE INSTRUCTIONS

First of all preheat oven to 350 degrees. Melt the butter in a large skillet over medium heat. Add the onions and demerara sugar and sauté, stirring frequently, until the onions become tender and start to turn golden.
Sprinkle with salt, pepper, and thyme. Stir the mixture and transfer the skillet to the preheated oven. Cook for 20-30 minutes, stirring occasionally, until the onions are wilted, very soft, and are a medium gold throughout.

And then add the vinegar during the last 5 minutes of cooking. Remove from the onions from the oven and set them aside while preparing the pastry for the pissaladiere. until they reach room temperature, and then serve.

Raise the oven temperature to 425F. Press the thawed pastry into a rectangle on a 12-inch by 18-inch baking sheet, building it up a bit around the edges. Spread the pastry with the onion confit, leaving 1 inch of dough uncovered around the edges of the pastry. Arrange the anchovy filets and olives on the pissaladière. Bake it for 15 to 25 minutes, until the pastry has puffed up, turned golden, and crisped.

Remove the pissaladière from the oven and sprinkle the olive oil and fresh thyme across the hot surface of the tart. Cut it into rectangles and serve very warm or at room temperature. This French pissaladière recipe makes 10 servings...nice..Bon appetite !

French-recipe: goat-cheese-and-tomato-tart-recipe

Goat Cheese and Tomato Tart Recipe (APP)

Goat Cheese and Tomato Tart Recipe (APP)

FRENCH RECIPE INGREDIENTS

* 1 sheet puff pastry, thawed
* 1/3 cup Dijon mustard
* 4 medium tomatoes, sliced
* 1/4 teaspoon sea salt
* 1/8 teaspoon ground black pepper
* 1 cup crumbled Chevre (goat cheese)
* 1/4 cup chopped fresh herbs(parsley, rosemary, basil, marjoram, thyme)

FRENCH RECIPE INSTRUCTIONS

First of all preheat an oven to 425F. Roll out the pastry into a 10-inch tart pan and bake it for 18 to 22 minutes until it puffs and turns golden brown. Remove it from the oven and allow it to cool to room temperature.

Spread the Dijon mustard in an even layer over the browned pastry, leaving 1/2-inch of the edges empty. Arrange the tomato slices over the mustard. Sprinkle the tomato slices with the sea salt, pepper, goat cheese and herbs. Serve the tart at room temperature or chilled.
This French recipe of goat cheese and tomato tart is ready to serve for 8 to 10 persons...bon appetite ! Nice !
cream-of-belgian-endive-soup

French Country Pate Recipe

French Country Pate Recipe (app)
French Recipe Ingredients:

* 8 ounces lightly smoked bacon slices
* 1 tablespoon butter
* 1 small white onion, chopped
* 2 cloves garlic, finely chopped
* 1 tablespoon salt
* 1 teaspoon ground black pepper
* 1/2 teaspoon ground allspice
* 1 pound boneless pork
* 12 ounces pork belly fat
* 4 ounces veal escallops
* 4 chicken livers
* 2 eggs, beaten
* 2 tablespoons Cognac
* 1 dry bay leaf
* 1 sprig thyme

French Recipe Instructions:

Line a terrine mold with the strips of bacon.

In a small skillet, sauté the onions and garlic with the salt, pepper, and allspice for 5 minutes, until the vegetables are tender. Transfer the cooked onions and garlic to a bowl to cool slightly.

Using a food grinder, coarsely grind the pork, pork belly fat, veal escallops, and chicken livers. Toss the ground meats with the beaten eggs, Cognac, and the cooled onions and spices. Spoon the mixture into the terrine mold and gently press and smooth the top surface. Arrange the bay leaf and thyme over the pâté and tuck a strip of bacon over it to fit the mold. Place the lid over it.

Preheat the oven to 350F. Fill a large roasting pan with 1 inch of boiling water and place the terrine into the center of the hot water bath. Place the roasting pan into the oven and cook the pâté for 2 hours, refilling the hot water as needed, until it tests 165F in the center.

Allow the pâté to cool to room temperature on the countertop for about 30 minutes. Remove the lid and set a 2-lb weight over the terrine. Refrigerate the terrine with the weight over it until it thoroughly chilled and pressed, about 10 to 12 hours, or overnight. Remove the weight and replace the terrine's lid. Chill the pâté for at least 2 or 3 days before serving.

This country pâté recipe makes 10 to 12 servings...enjoy this French recipe !!
French-recipe: dill-potato-salad-recipe.

French Tomato Soup

French Tomato Soup
French Recipe Ingredients

* 1 tablespoon butter
* 1 large onion, chopped
* 6 tomatoes, peeled and quartered
* 1 large potato, peeled and quartered
* 6 cups water
* 1 bay leaf
* 1 clove garlic, pressed
* 1 teaspoon salt
* 1/2 cup long-grain rice

French Recipe Instructions :

1. Melt butter in a large saucepan over medium heat. Saute onions in butter until tender and lightly browned, about 10 minutes. Add tomatoes, and continue cooking for 10 more minutes, stirring frequently. Add the potato, and 2 cups of water. Season with the bay leaf, garlic and salt. Bring to a boil, then reduce heat and simmer, covered, for about 20 minutes.
2. Stir in the remaining water, and bring to a boil again. Discard bay leaf, and strain the solids from the broth, reserving both. Puree the vegetables in a food processor or blender, and stir them back into the broth. Bring to a boil, and add the rice. Cover and simmer over low heat for about 15 minutes, or until rice is tender. Serve hot.

French Recipe Coquilles Saint-Jacques

French Recipe Coquilles Saint-Jacques
It features scallops and mushrooms, sautéed in butter with seasonings, and then made even richer with a Gruyere and breadcumb topping.
French Recipe Ingredients:

* 1/4 cup all-purpose flour
* 3/4 teaspoon salt
* 1/2 teaspoon curry powder
* 1/8 teaspoon cayenne pepper
* 1 1/2 pounds sea scallops
* 4 tablespoons butter
* 8 ounces fresh mushrooms, cleaned and sliced
* 1 cup chopped onion
* 2/3 cup dry white wine
* 2 tablespoons Cognac
* 3 tablespoons bread crumbs
* 2 tablespoons butter, melted
* 1/3 cup grated Gruyere cheese
* 1 tablespoon fresh lemon juice

French Recipe Instructions:

Mix the flour, salt, curry powder, and cayenne pepper together in a large bowl. Add the scallops to the bowl and toss the mixture together until the scallops are completely coated in the spiced flour mixture.

Melt the butter in a large skillet over medium-high heat. Add the scallops to the butter and sauté them, turning once, until they are golden brown on both sides, about 4 minutes; transfer the scallops to a plate and cover to keep warm.

Add the mushrooms and onions to the skillet and sauté, stirring frequently, over medium-high heat for 4 minutes, until they start to turn light brown. Add the white wine to the pan and scrape the bottom of the pan with a metal spatula to get all the brown bits off the pan and into the sauce. Reduce the heat slightly and simmer until the sauce has reduced by half. Remove the pan from the heat and stir in the Cognac and scallops.

Preheat the oven broiler. Divide the scallop and sauce mixture between 6 scallop shells or small ovenproof serving dishes. Mix together the bread crumbs, melted butter, and Gruyere cheese; divide and spoon the mixture evenly over each dish of scallops. Place the dishes about 5-6 inches from the broiler and cook until the scallop mixture is hot, bubbly, and browned on top. Sprinkle with lemon juice and serve immediately.

French Onion Soup Gratinee

French Onion Soup Gratinee
French Recipe Ingredients

* 4 tablespoons butter
* 1 teaspoon salt
* 2 large red onions, thinly sliced
* 2 large sweet onions, thinly sliced
* 1 (48 fluid ounce) can chicken broth
* 1 (14 ounce) can beef broth
* 1/2 cup red wine
* 1 tablespoon Worcestershire sauce
* 2 sprigs fresh parsley
* 1 sprig fresh thyme leaves
* 1 bay leaf
* 1 tablespoon balsamic vinegar
* salt and freshly ground black pepper to taste
* 4 thick slices French or Italian bread
* 8 slices Gruyere or Swiss cheese slices, room temperature
* 1/2 cup shredded Asiago or mozzarella cheese, room temperature
* 4 pinches paprika

French Recipe Instructions

1. Melt butter in a large pot over medium-high heat. Stir in salt, red onions and sweet onions. Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy.
2. Mix chicken broth, beef broth, red wine and Worcestershire sauce into pot. Bundle the parsley, thyme, and bay leaf with twine and place in pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard the herbs. Reduce the heat to low, mix in vinegar and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread.
3. Preheat oven broiler. Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides. Remove from heat; do not turn off broiler.
4. Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, 2 slice Gruyere cheese and 1/4 of the Asiago or mozzarella cheese. Sprinkle a little bit of paprika over the top of each one.
5. Broil 5 minutes, or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal. Serve immediately!

French Recipe Champagne Vinaigrette

French Recipe Champagne Vinaigrette
Crisp, dry Champagne vinegar provides the perfect base for zesty ginger and lemon in this refined French vinaigrette recipe...use them for any salad recipe...what a taste !
French Recipe Ingredients:

* 2/3 cup champagne vinegar
* 1 1/2 teaspoons fresh ginger, very finely chopped
* 1 teaspoon lemon zest
* 1 tablespoon lemon juice
* ¼ teaspoon ground black pepper
* ½ teaspoon salt
* 2 1/4 cups light olive oil

French Recipe Instructions:

Place all ingredients in a jar and shake until the dressing is well blended. Alternately, you can vigorously whisk the ingredients in a small bowl until they are completed incorporated together.
Makes 16 servings.This vinaigrette is ready to blend with your favorite salads...great taste !
french-recipe-roasted-goat-cheese

French Warm Potato Salad Recipe

French Warm Potato Salad Recipe
...another great French recipe to try !

FRENCH RECIPE INGREDIENTS

* 1 1/2 pounds small red potatoes, scrubbed clean
* 1/4 cup dry white wine
* 1 tablespoon white wine vinegar
* 1/2 cup light-flavored oil (extra-light olive or canola)
* 2 shallots, chopped
* 1/2 teaspoon salt
* 1/4 teaspoon ground pepper
* 1/2 head butter lettuce, leaves torn
* 1/4 cup chopped fresh parsley

French Recipe Instructions :

Boil the red potatoes for 14-16 minutes, until they are just tender throughout. Drain the potatoes and cut into cubes. Mix together the white wine, white wine vinegar, oil, shallots, salt and pepper. Pour the dressing over the potatoes and toss them gently. Arrange the torn lettuce on a serving plate, spoon the potato salad on top, and sprinkle the salad with the fresh parsley. The French recipe of potato salad is ready for feast ! Bon apetit !

french recipe: andouille-balsamic-vinaigrette

French Peppered Marinated Olives Recipe (APP)

French Peppered Marinated Olives Recipe (APP)

FRENCH RECIPE INGREDIENTS

* 1 cup olive oil
* 2 chili peppers, cored, seeded, and sliced crosswise
* 1 sprig fresh parsley
* 1 sprig fresh rosemary
* 1 sprig fresh thyme
* 1 dried bay leaf
* 2 garlic cloves, crushed and chopped
* 1/2 teaspoon crushed red pepper flakes
* 1/4 teaspoon ground black pepper
* 1 1/2 pounds black or green brined olives

FRENCH RECIPE INSTRUCTIONS

Add the olive oil, chili peppers, parsley, rosemary, thyme, bay leaf, garlic, and red and black peppers to the pan. Heat the mixture over low-medium heat for 6 minutes, just until the oil is hot. Remove the pan from the heat and allow the oil to cool to room temperature.Place the olives in a large jar or glass container and pour the oil mixture over them. Cover the jar tightly with a lid and store in the refrigerator several days before serving. The olives will keep for up to 2 weeks store in the refrigerator.
french-recipe:french-onion-soup-gratinee.

French Cinnamon Foie Gras Recipe

French Cinnamon Foie Gras Recipe (App)
French Recipe Ingredients:

* 2 fresh foie gras duck livers, arteries and membrane removed
* 1 1/2 teaspoons salt
* 1/4 teaspoon ground white pepper
* 1/8 teaspoon ground cinnamon
* 1/16 teaspoon freshly grated nutmeg
* 1/2 cup port wine
* Fig spread

French Recipe Instructions:

How to make cinnamon foie gras:

Mix the salt, white pepper, cinnamon and grated nutmeg together and sprinkle the spice mixture over the livers. Place the seasoned livers into a 5-cup ceramic terrine, pour the port over the livers, and allow the terrine to marinate in the refrigerator for 12 hours, or overnight.

Preheat the oven to 350F. Bring a pot of water to a boil. Place the marinated terrine in a large pan and carefully pour the boiling water into the large pan, 2/3 of the way up the terrine, to make a hot water bath. Cook the terrine in the water bath in the preheated oven for 40 minutes. Remove the terrine from the oven and allow it to cool for 2 hours.

Strain the livers, reserving the cooking liquid. Gently place the cooked livers back into the terrine and place a weighted lid on top of the foie gras so that it compresses down into the terrine. (Cut a piece of heavy-weight cardboard, fold parchment around it, and weigh down your makeshift lid with something small and heavy, such as a can.) Chill the terrine with the weighted lid and the reserved cooking liquid for 24 hours.

After 24 hours have passed, skim the congealed fat off the reserved cooking liquid and melt it. Remove the weighted lid from the terrine and pour a small amount of melted fat over the surface of the foie gras, just enough to create a flat surface. Replace the lid and continue chilling the cinnamon foie gras for 3 to 4 days (for best flavor) or up to 8 days.

Unmold the chilled foie gras and serve it with slices of country bread and fig spread.

This cinnamon foie gras recipe makes 6 to 8 servings...enjoy this French recipe !!
french-recipe :avocado-romaine-salad-recipe.

French Raspberries with Balsamic Glaze Recipe (APP)

French Raspberries with Balsamic Glaze Recipe (APP)

This amazing French recipe of raspberries with balsamic glaze has a secret: crushed raspberries. Cooking and crushing fresh raspberries into the balsamic reduction adds an intense berry flavor to the already flavorful glaze. These berries are so versatile and delicious you can add them to ice cream, crepes, or a salad.

FRENCH RECIPE INGREDIENTS

* 3 cups fresh raspberries, divided
* 3/4 cup balsamic vinegar
* 2 tablespoons sugar

FRENCH RECIPE INSTRUCTIONS

In a small saucepan over medium heat, bring 1 cup raspberries, the balsamic vinegar, and the sugar to a simmer. Allow the mixture to simmer, stirring occasionally, for about 15 to 20 minutes. The balsamic glaze is done cooking when it has reduced in volume and
thickened.

Crush the cooked berries and strain the mixture, if desired, before serving it over the fresh raspberries.This raspberries with balsamic glaze recipe makes 4 servings.
french-recipe-roasted-goat-cheese

French Red Pepper Gougeres Recipe (APP)

French Red Pepper Gougeres Recipe (APP)

FRENCH RECIPE INGREDIENTS

* 1 cup minus 1 tablespoon water
* 1 tablespoon Dijon mustard
* 8 tablespoons butter, cut into ½-inch pieces
* ½ teaspoon salt
* 1 cup all-purpose flour
* 4 large eggs
* 1 ½ cups sharp Cheddar cheese, shredded
* 1/3 cup drained, chopped roasted red peppers
* ¼ teaspoon black pepper

FRENCH RECIPE INSTRUCTIONS

Preheat oven to 375 degrees and line 2 baking sheets with parchment paper.In a large saucepan, bring water, mustard, butter, and salt to a rapid, rolling boil. Make sure all the butter is melted, and then add flour. Stir the mixture for 20-30 seconds, until a sticky dough ball forms and begins pulling away from the sides of the pan. Reduce heat to low-medium heat and cook, stirring, for 90 seconds. Remove from heat and set aside for 5 minutes. Enjoy the French recipe !

Beat in eggs, one at a time, along with the cheese, red peppers, and black peppers. Place heaping teaspoonfuls onto prepared baking sheets 1 inch apart. Bake, rotating sheets halfway through, for 25-30 minutes. The gougeres are done when they are a deep golden brown and puffed. The French recipe is ready to serve immediately. Enjoy it !
french-recipe-spicy-cheese-rounds

French Recipe: Spicy Cheese Rounds Recipe (APP)

French Recipe: Spicy Cheese Rounds Recipe (APP)

FRENCH RECIPE INGREDIENTS

* 2 cups Cantal or sharp cheddar cheese, shredded
* 1/2 cup butter
* 1 1/2 cups all purpose flour
* 1/2 teaspoon salt
* 1/4 teaspoon dry mustard
* 1/8 to 1/4 teaspoon cayenne pepper

FRENCH RECIPE INSTRUCTIONS

Using a mixer beat together all the ingredients until a dough ball forms. The dough will look shaggy. Put the dough onto a clean, floured work surface and roll into a 15-inch long log that measures about 1 ½-inches in diameter. Wrap the log in plastic wrap and freeze for 1 hour.

Preheat the oven to 400 degrees. Unwrap chilled dough and slice into very thin (1/8-inch thick) coins. Arrange the cheese rounds in a single layer slightly apart on an ungreased baking sheet. Bake for 12-15 minutes, until the rounds begin to brown on the edges. Allow them to cool slightly before serving. Enjoy the French recipe..!

French Recipe: Roasted Goat Cheese with Honey and Thyme (APP)

French Recipe: Roasted Goat Cheese with Honey and Thyme (APP)

This roasted goat cheese with honey and thyme recipe is a great appetizer. Petite wedges of cheese are roasted golden brown, drizzled with honey, and then sprinkled with thyme and ground black pepper. The sweet honey and fresh thyme nicely offset the sharp taste of goat
cheese. Serve these alone or with balsamic-drizzled fresh berries as a garnish.

FRENCH RECIPE INGREDIENTS

* 6 ounces Bonde de Gatine cheese (substitute sharp goat cheese or Feta)
* 6 tablespoons honey
* 3 teaspoons chopped, fresh thyme
* 1/4 teaspoon ground black pepper

FRENCH RECIPE INSTRUCTIONS

Preheat a broiler. Slice the cheese in half lengthwise, and then crosswise into 6 pieces (you will have a total of 12 slices) and then arrange them on a very lightly greased baking sheet. Roast the cheese under the broiler for 3 to 4 minutes, or until it just begins to turn light, golden brown.

Transfer the roasted cheese to individual serving dishes. Garnish each piece of cheese with 1 1/2 teaspoons of honey, 1/4 teaspoon of fresh thyme, and a pinch of black pepper. Serve immediately.

This roasted goat cheese with honey and thyme recipe makes 12 small servings.Enjoy the French recipe...!
french-recipe-spicy-cheese-rounds.

French Tomato Tarte Tatin Recipe (APP)

French Tomato Tarte Tatin Recipe (APP)

This amazing tomato tarte Tatin is welcome twist to appetizer trays at a cocktail party. Serve it as a first course with red wine, or with mixed greens with pears and blue cheese as a light lunch with white wine.

FRENCH RECIPES INGREDIENTS

* 1 sheet frozen puff pastry, thawed
* 2 pounds plum tomatoes, cut in half lengthwise (substitute any low-seed variety)
* 3/4 teaspoon salt
* 1/4 teaspoon ground black pepper
* 3 tablespoons granulated sugar
* 3 tablespoons red wine vinegar
* 1/4 cup extra virgin olive oil
* 2 cloves garlic, chopped finely
* 1 1/2 teaspoons fresh, chopped parsley
* 1 1/2 teaspoons fresh, crushed rosemary
* 1 tablespoon oil or butter, for greasing ramekins
* Special equipment:
* 4 non-reactive, 3- to 4-inch baking ramekins or individual tart pans

FRENCH RECIPES INSTRUCTIONS
Preheat the oven to 275 degrees. Working on a clean surface, roll the puff pastry dough into 4 5-inch circles and chill.Season the tomatoes with the salt and pepper and set aside. Sprinkle the sugar into a large, ovenproof skillet set over medium heat. Shake the pan occasionally to move the sugar until it melts and turns light golden brown. Deglaze the pan with the red wine vinegar, scraping up the caramel from the bottom of the skillet. Once the caramel is incorporated into the vinegar, remove the skillet from the heat.

Stir the olive oil, garlic, parsley, and rosemary into the caramel and pack the tomatoes into the skillet. Bake the tomatoes, uncovered, for 2 hours. The tomatoes are done when they are slightly shrunken with wrinkled skin.

Raise the oven temperature to 400F. Grease the individual tart pans with 1 tablespoon oil. Using a slotted spoon to drain any excess juice, transfer the tomatoes into the greased tart pans. Fit the chilled pastry circles onto the pans and press the edges of the dough tightly down the inside of the pan, between the tomatoes and sides of the pans.

Place the individual tarts on a baking sheet and bake them for 12 to 18 minutes. The tarts are finished when the dough has puffed up and turned light golden brown.This tomato tarte Tatin recipe makes 4 individual servings.

French Honeyed Fruit Salad Recipe (SAL)

French Honeyed Fruit Salad Recipe (SAL)

FRENCH RECIPES INGREDIENTS

* ½ cup dry white wine
* 3 tablespoons plus 2 teaspoons honey
* 2 tablespoons lemon juice
* ½ teaspoon lemon zest
* 1 tablespoon granulated sugar
* 1 pint strawberries, hulled
* 2 pears, cored
* 2 peaches, pitted
* ¾ cup sweet cherries, pitted
* 1 kiwifruit (optional)

FRENCH RECIPES INSTRUCTIONS

Process the first 5 ingredients in a blender until the dressing is smooth. Chill for 20 minutes before serving.
Halve or quarter strawberries, cut pears and peaches into 3/4-inch pieces, and halve cherries. Cut the kiwifruit in half lengthwise, and then cut each half crosswise into 1/4-inch slices. Toss the prepared fruit with the desired amount of dressing and serve immediately or chill.
Makes 8 servings...enjoy the French salad !
French-recipe: french-minted-zucchini-salad-recipe

French Minted Zucchini Salad Recipe (SAL)

French Minted Zucchini Salad Recipe (SAL)

FRENCH RECIPES INGREDIENTS

* 2 plum tomatoes, chopped
* 3 medium zucchini, chopped
* 1 ½ tablespoons lemon juice
* 3 tablespoons olive oil
* 1/3 cup packed finely chopped mint leaves
* ¼ cup finely chopped fresh parsley

FRENCH RECIPE INSTRUCTIONS

Layer the tomatoes on 4 salad plates. Toss remaining ingredients together and serve over the tomatoes.Makes 12 servings...enjoy the French recipe !
French-recipe.:red-pepper-bean-salad-recipe

French Tuna Nicoise Recipe (SAL)

French Tuna Nicoise Recipe

This amazing entrée salad originated in Nice, France, a beautiful resort on the Cote d`Azur (French Riviera). The classic version uses only fresh, raw vegetables, but numerous variations have been developed that incorporate cooked produce. This amazing version sticks close to the original, with only the addition of boiled potatoes and green beans. Top it with Lemon Mustard Vinaigrette for the perfect tangy enhancement. Nice taste...!

FRENCH RECIPES INGREDIENTS
* 2 5-oz 3/4 –inch thick tuna fillets
* ½ teaspoon dried tarragon
* ¼ teaspoon salt
* Dash (1/16 teaspoon) black pepper
* 2 small red potatoes
* 5 ounces green beans, cut into 2-inch pieces
* 8 romaine lettuce leaves
* 2 small plum tomatoes, quartered
* 2 hard-boiled eggs, quartered
* 8 black olives
* 2 teaspoons capers
* Lemon Mustard Vinaigrette
* Chilled salad plates

FRENCH RECIPES INSTRUCTIONS

Using a large skillet, simmer tuna fillets, tarragon, salt, and pepper covered over medium-high heat in 1 inch of water for 8 minutes. Remove tuna to a plate, reserving liquid in skillet, and
chill for at least 1 hour before serving.

Bring the water in skillet to a boil and add potatoes and green beans cover with a lid. After 4 minutes, remove the green beans with a slotted spoon and rinse immediately in cold water; set aside. Allow the potatoes to cook for an additional 6 minutes. Remove potatoes from hot water and allow to cool on a plate; slice when room temperature.

Assemble salad:

Place 4 lettuce leaves on each chilled plate. Evenly dividing ingredients, arrange tuna fillets, potatoes, green beans, tomatoes, eggs, olives, and capers on the beds of lettuce. Drizzle with
vinaigrette and serve.Makes 2 servings...enjoy the French recipe !
French-recipe : french-minted-zucchini-salad-recipe.

French Recipe: Tuna Nicoise Recipe (SAL)

French Recipe : Tuna Nicoise Salad

This amazing entrée salad originated in Nice, France, a beautiful resort on the Cote d`Azur (French Riviera). The classic version uses only fresh, raw vegetables, but numerous variations have been developed that incorporate cooked produce. This amazing version sticks close to the original, with only the addition of boiled potatoes and green beans. Top it with Lemon Mustard Vinaigrette for the perfect tangy enhancement. Nice taste...!

FRENCH RECIPE INGREDIENTS

* 2 5-oz 3/4 –inch thick tuna fillets
* ½ teaspoon dried tarragon
* ¼ teaspoon salt
* Dash (1/16 teaspoon) black pepper
* 2 small red potatoes
* 5 ounces green beans, cut into 2-inch pieces
* 8 romaine lettuce leaves
* 2 small plum tomatoes, quartered
* 2 hard-boiled eggs, quartered
* 8 black olives
* 2 teaspoons capers
* Lemon Mustard Vinaigrette
* Chilled salad plates

FRENCH RECIPE INSTRUCTIONS

Using a large skillet, simmer tuna fillets, tarragon, salt, and pepper covered over medium-high heat in 1 inch of water for 8 minutes. Remove tuna to a plate, reserving liquid in skillet, and
chill for at least 1 hour before serving.

Bring the water in skillet to a boil and add potatoes and green beans cover with a lid. After 4 minutes, remove the green beans with a slotted spoon and rinse immediately in cold water; set aside. Allow the potatoes to cook for an additional 6 minutes. Remove potatoes from hot water and allow to cool on a plate; slice when room temperature.

Assemble salad:

Place 4 lettuce leaves on each chilled plate. Evenly dividing ingredients, arrange tuna fillets, potatoes, green beans, tomatoes, eggs, olives, and capers on the beds of lettuce. Drizzle with
vinaigrette and serve.Makes 2 servings.
french-recipe.:gratin-dauphinois-recipe