Ten years ago, Clotilde Dusoulier was simply a Parisian who loved to cook and write. She started a little website called Chocolate and Zucchini (chocolateandzucchini.com) that turned out to be one of the first really successful food blogs, and it launched Dusoulier’s career as a food writer and cookbook author. In the years since, she has published two cookbooks, as well as the English translation of Ginette Mathiot’s landmark book, "The Art of French Baking."
Last week, Clarkson Potter published her third book, "The French Market Cookbook" (Clarkson Potter, $22.50), a collection of vegetarian recipes inspired by the produce she finds in her local markets, including — you guessed it — zucchini. (Chocolate makes an appearance in the book, too, but in classic recipes like mousse and macarons.)
I liked this spin on the classic green bean and almond salad. You could use any kind of grain or toasted nut in this recipe, which makes it even more versatile.
Green Bean, Red Rice and Almond Salad
2 lb. haricots verts or thin green beans, trimmed
3 Tbsp. all-natural unsweetened almond butter
3 Tbsp. extra-virgin olive oil
3 Tbsp. freshly squeezed lemon juice
1 Tbsp. cider vinegar
1 tsp. fine sea salt
3 cups cooked red rice or brown rice, cooled
2/3 cup almonds, toasted and roughly chopped
1 cup chopped fresh flat-leaf parsley leaves
Freshly ground black pepper
Set up a steamer. Steam the green beans, tightly covered, until just cooked through but not limp, 7 to 8 minutes. Set aside to cool. The beans can be cooked the day before.
In a large salad bowl, whisk together the almond butter, olive oil, lemon juice, vinegar and salt. Add the cooked beans and turn them gently in the dressing to coat. Stir in the rice. Taste and adjust the seasoning. The salad may be made a few hours in advance up to this point. Cover and refrigerate.
Just before serving, add the chopped almonds and parsley, sprinkle with black pepper, and toss to combine. Serves 6.
— From "The French Market Cookbook" by Clotilde Dusoulier (Clarkson Potter, $22.50)