GETTING READY 1) Preheat the oven to 275°. 2) In a baking sheet, spread the walnuts. 3) In a small bowl, add the vinegar, mustard and salt to combine. Gradually pour in olive oil and continue whisking until blended. Add parsley and season with pepper to... - 47.5311

Separate the leaves from the chicory, and wash if necessary. Retaining a dozen larger whole leaves, shred the remainder, then set aside. Lightly spray a frying pan with olive oil. Heat, then add the garlic and the croutons and fry until golden. Add the... - 43.2168

Cut off the root ends of chicory. Wash them. Dry them well. Roll in a cloth and store in the vegetable compartment of the refrigerator. Roquefort Dressing: Blend in a liquidizer 2 oz. vinegar, 2 tablespoons sherry, 1/4 teaspoon salt, 1/4 teaspoon pepper and... - 29.8396

Cut the heads of chicory across into bite-size slices and put them in a salad bowl. Mix the rest of the ingredients together, toss them into the chicory, and serve. - 26.5051

Preheat the oven to 200°C/gas 6. Stuff the quail cavities with the thyme. Heat the oil in an ovenproof frying pan and brown the quail breast-side down for 2-3 minutes, pressing them onto the hot pan to seal and colour. Turn them over and cook for 1-2 minutes... - 46.1244

1. Preheat the oven to 350°. Spread the walnuts in a pie plate and toast for 8 minutes, until fragrant. Let the walnuts cool, and then coarsely chop them. 2. Increase the oven temperature to 450°. On a rimmed baking sheet, toss the onion wedges with 1... - 31.0773

GETTING READY 1) Preheat the oven to 450°. 2) Discard the leafy tops of the beets, if any, leaving 1- to 2-inch stems. 3) Wash beets in running water and shake off most of the water. 4) Tightly wrap with aluminum foil. MAKING 5) In a baking pan, place... - 49.4412

GETTING READY 1) In a small bowl, add lemon juice and salt. Stir well to dissolve the salt. 2) Gradually pour in oil in a thin stream and continue whisking until the dressing is well blended. 3) Thoroughly rinse the endives in cold running water, pat dry with... - 43.4002

GETTING READY 1) Trim the root end of the endive. 2) Separate the leaves, rinse well, and pat dry. 3) Cut lengthwise into thin slivers and place in a large bowl. 4) Rinse the mache and shake dry. MAKING 5) Add the mache to the endive along with the... - 46.2393

1. In a heavy medium saucepan, bring 2 1/4 cups of water to a boil over high heat. Add 1 teaspoon of the salt and stir in the polenta. Cook, stirring constantly with a wooden spoon, until the polenta thickens. Reduce the heat to a simmer and cook, stirring... - 46.21

1. Soak cut cloves of garlic in 2 tablespoons olive oil at room temperature. 2. Wash, drain and dry enough salad greens to measure 4 cups when tightly packed. 3. Transfer washed greens to a large salad bowl. Pour over them the remaining ingredients in the... - 36.9045

MAKING 1 Cut a 1/4-inch-thick slice from the stem end of each apple; set aside. 2 Core apples not quite to the bottom and hollow out from insides, leaving the shells 1/4 inch thick. 3 Make deep even sawtooth cuts into the apple shells all the way around;... - 45.6871

GETTING READY 1. Grease a baking sheet with oil. 2. Halve and deseed the grapes. MAKING 3. To caramelize the pecans, in a saucepan, melt the butter over a low flame. 4. Add the sugar and stir until dissolved in the butter and boil until golden brown. 5. Add... - 45.0136

Stuff the bird just before roasting. Rub it well with softened unsalted butter. Salt and pepper the bird only when it has browned. Place on a greased rack, breast-side up, uncovered in a roasting pan. Put in an oven pre-heated to 450°F, Reg 8. Reduce heat... - 41.9566