Light, cool and crunchy, fennel is a perfect complement to rich autumn dishes. Grapefruit and mustard add piquancy to the mellow, mildly licorice flavor of the fennel. The salad will be different if prepared with a mandoline vs hand-slicing the fennel: shaved, the fennel becomes thin enough to drape in succulent ribbons over the citrus and greens; sliced, it makes a crisp counterpoint to the buttery lettuce and juicy grapefruit.
Grilling asparagus has become popular, and rightly so: the fierce heat caramelizes its natural sugars, adding sweetness and smoke to the asparagus’ fresh green flavor. A drizzle of Piment d’ Esplanette mustard vinaigrette contributes acidity with a little spicy kick. If grilling isn’t convenient, the asparagus can be pan-seared in a large skillet over high heat. This recipe works best with plump asparagus — save the delicate-pencil-thin spears for another recipe, they will overcook with high-heat methods.
Sweet, earthy golden beets; crisp, peppery watercress, and tangy, salty cheese combine in a lively salad. Perfect as a starter or a light lunch!
Late summer tomatoes are just about perfect: deep, concentrated flavor, deftly balanced between sweet and acid. Their colorful, juicy ripeness is complemented by crisp, pale green cumbers and a tangy black olive tapenade-based vinaigrette. Such simple ingredients, adding up to something so joyously flavorful!
Shallots are small, pinkish members of the onion family, one of the mainstays of classic French cooking. They lend a delicate bite to the vinaigrette. In such a simple dish, quality ingredients make a huge difference, so use a high-quality olive oil, and a light champagne vinegar.
A tartine (tar-TEEN) is a French open-faced sandwich. Enjoy this for lunch or a light dinner.