Best Salade Aux Fines Herbes With Camembert Recipes

Fines Herbes image

Provided by Colorado Lauralee

Categories Sauces

Time 5m

Yield 2 ounces

Number Of Ingredients 6

Steps:

Combine all of the ingredients, and store in a jar with a tight lid in a cool, dry, place.
Best used in omelets, scrambled eggs, dressings, and sauces.

Nutrition Facts : Calories 4.6, Fat 0.1, SaturatedFat 0.1, Sodium 0.5, Carbohydrate 1.1, Fiber 0.7, Sugar 0.1, Protein 0.2

Omelettes Aux Fines Herbes image

Provided by Broke Guy

Categories Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

12 eggs
5 ounces butter, clarified divided
4 sprigs fresh chervil
4 sprigs fresh tarragon
4 sprigs fresh chives
4 sprigs fresh parsley
salt & freshly ground black pepper, to taste

Steps:

Pick the leaves off of the sprigs and chop the ends off of the chives. Blanch in boiling water and then into ice-cold water. Using a kitchen dish towel, squeeze out the excess water. Chop the spices finely and then divide into 4 piles. Set aside.
Using 1 oz of melted butter and 4 warm plates, portion the butter onto each plate and then season lightly with salt and black pepper. Set aside in a warm place.
In a mixing bowl, break 3 eggs and whisk well. Season with salt and black pepper. Mix in one of the piles of herbs.
Heat an omelette pan with 1 oz of butter over medium heat. When hot enough, pour the egg mixture into the pan and stirring gently with a fork, lift the sides of the omelette to allow the uncooked egg to flow underneath. The omelette, when ready, should be just firm and not very brown.
Once the eggs are ready, give the pan a quick shake and then turn it vertical over the plate. Use the fork to guide the omelette onto the plate and to quickly fold it over in the classic fold (onto itself). Use a clean dish towel to press the omelette gently to the plate.
For the remaining three omelettes, return to step 3 and repeat. Serve each omelette immediately upon completion.

Nutrition Facts : Calories 469, Fat 43, SaturatedFat 22.9, Cholesterol 634.2, Sodium 466.6, Carbohydrate 1.2, Sugar 0.6, Protein 19.2

Salade aux Fines Herbes with Camembert image

Yield Makes 6 servings

Number Of Ingredients 12

2 teaspoons Champagne vinegar
1/2 tablespoon minced shallot
1/2 teaspoon whole-grain mustard
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons mild olive oil
4 cups loosely packed mâche (lambs' lettuce; 1 to 2 oz), trimmed
2 Belgian endives, cut crosswise into 1/8-inch-thick slices
4 cups torn Boston lettuce (from 1 small head)
1/4 cup loosely packed chervil sprigs or 1 tablespoon chopped fresh tarragon
1 tablespoon finely chopped fresh chives
Accompaniments: Camembert cheese at room temperature and sliced baguette

Steps:

Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until emulsified.
Toss salad greens and herbs with dressing in a large bowl.