Hello Bliss readers! We are thrilled to be back this week. It’s been a busy couple weeks for us here at The Cook’s Atelier. We just completed a big project that has been in the works for years, our online shop, The French Larder at The Cook’s Atelier. We actually started this project in our old atelier and we had to put on the back burner once we opened our new atelier, epicurean center and wine shop. We’ve finally sorted out all the last minute details and the shop is live.
The premise of the shop is to source the things we love. We are the purveyors of items that we find worth owning and that represent the lifestyle that we have created in France. Our offerings include cook’s tools, provisions, vintage finds, wine and our own line of Mauviel copper specifically made for The Cook’s Atelier. We look for items that we personally wouldn’t want to live without. We believe life really is in the details. Every item that we source for the shop is something we have in our own kitchens. The shop is a constantly changing collection of simple, useful and beautiful things. Nothing too fussy. The French Larder at The Cook’s Atelier is worth a visit, but if that is not possible, our online shop offers a glimpse of some of our favorite finds. Come visit The French Larder at www.thecooksatelier.com.
Our recipe for today is one of our favorite seasonal salads. We’ve paired endive, tiny leaves of mesclun and winter purslane that we found from one of our local farmers with Roquefort, apples and toasted hazelnuts. It’s so simple and absolutely lovely. Living in Beaune, France, we love to go “all American” to celebrate Thanksgiving. Dinner is served on the long French farm table and expats from all over Burgundy join us in giving thanks. This salad is on our menu for the big day. We hope you enjoy.
Autumn Salad with Endive, Roquefort, Apples and Toasted Hazelnuts
5 endive, cores removed, separated into spears
1 handful of mesclun
1 handful of winter purslane (Claytone de Cuba)
2 apples, thinly sliced
1/2 cup hazelnuts, toasted and skins removed
a wedge of Roquefort, crumbled
A grind or two of black pepper and a sprinkling of fleur de sel
Red wine vinaigrette
1 shallot, finely diced
1 tablespoon red wine vinegar
3 tablespoons extra-virgin olive oil
Sea salt and freshly ground black pepper to taste
In a large bowl, place the shallot, red wine vinegar and a pinch of salt and set aside for 5 minutes. Whisk in the olive oil. Add a few grinds of pepper and taste for seasoning. Add the endive, mesclun, winter purslane (if available), apples, and hazelnuts to the bowl and toss to gently coat in the vinaigrette. Arrange the salad on chilled plates, piling it up in the center. Crumble the Roquefort over the salad and serve immediately.
We’ll be back in two weeks with another autumn inspired recipe. In the meantime, we wish all of you a wonderful Thanksgiving holiday.
Marjorie et Kendall
THE COOK’S ATELIER