Carve the poultry, and set up on a platter with the endives. five. upload the cooking juice from the endives to that of the poultry, and pressure right into a small bowl. upload the vinegar, stir within the ultimate butter, and pour over the fowl. Serve instantly. constituents 1 three- to 3½-pound poultry Salt and freshly flooring pepper Rind and juice of one lemon 1 tablespoon olive oil 1 purple onion, peeled and sliced 2 tablespoons minced shallots 1 cup pink wine 6 endives four tablespoons unsalted butter, melted 2 tablespoons purple wine vinegar SALADS AND facets DANDELION SALAD Serves four one of many extra startling cultural divides among americans and the French (and Italians, for that subject) is still their respective perspectives at the dandelion. american citizens regard the vegetation regularly as pests; they wish merely to kill them. The French, although, wish to consume them. i will bear in mind dandelion traumas in Weston, Massachusetts, the place, readers may perhaps be mindful, I first bought fats as an trade pupil; and years later in Dix Hills, ny, the place Edward grew up. either groups have well-manicured lawns and gardens. The sight of a dandelion on a garden is met just like the eruption of a pimple on a teenage girl’s nostril: bring forth the chemical conflict, seek advice the specialists, kill, kill, kill earlier than it spreads. Dandelions could do not anything for the wonderful thing about Kentucky bluegrass, yet their vegetables are tasty issues. thankfully, there are symptoms that the gourmands are gaining at the garden medical professionals. increasingly more it truly is attainable for a bit French lady in big apple, or an individual else, to shop for a bag of untamed dandelions (or choose a few alongside roadsides or unkempt lawns! ). What a deal with you've gotten in shop, no matter if having fun with them uncooked in a salad or sautéed with a little bit olive oil and lemon, as they're served in Greece. 1. Whisk jointly the shallot, mustard, vinegar, and anchovy. Season with salt and pepper to flavor, and whisk within the oil in a sluggish move. 2. Toss the dandelion vegetables with the dressing, and most sensible with Parmesan shavings (you can shave the cheese with a vegetable peeler). elements 1 teaspoon minced shallot 1 teaspoon Meaux mustard 1 tablespoon purple wine vinegar 1 anchovy fillet, minced Salt and freshly floor pepper three tablespoons olive oil 1 bunch of dandelion vegetables (about 10 ounces), rinsed and dried 1-ounce piece of Parmesan cheese SALMON- AND- SPINACH SALAD Serves four the place clean wild salmon isn't really on hand, canned sockeye is an acceptable replacement to farmed—the French are faraway from believing every little thing in a tin is depraved. 1. combine jointly the shallot, salt, and sherry vinegar. Pour onto the salmon, and permit marinate for no less than 1 hour, ideally three. 2. Drain off the marinade, and reduce the salmon into very skinny slices. (This step might be performed upfront. ) three. For the dressing, combine the mustard and pepper in a bowl with the pink wine vinegar. upload the oil, whisking good. four. Pour the dressing over the spinach in a wide bowl, tossing lightly. position the salmon slices throughout. Serve with buttered complete wheat toast. constituents 1 shallot, minced Pinch of sea salt � cup sherry vinegar � pound raw salmon fillets (or smoked salmon or canned salmon) 1 teaspoon Meaux mustard Freshly floor pepper 2 tablespoons crimson wine or raspberry vinegar � cup olive oil � pound spinach, washed and dried HARICOTS VERTS WITH TOMATOES Serves four 1.