chervil

This grilled broccoli and arugula salad recipe can be made hours ahead of a party; wait until the last minute to toss together.

Grilled Broccoli and Arugula Salad

broccoli,

Kosher salt

olive oil

anchovy

garlic

mayonnaise

buttermilk

tarragon leaves

chives

lemon juice

Dijon mustard

mature arugula, tough stems removed, leaves torn

smoked cheddar, grated

An unexpected side dish that can be made hours ahead of a party; wait until the last minute to toss together.

Bon Appétit

Cook broccoli in a large pot of boiling salted water until bright green and crisp-tender, about 2 minutes. Drain; transfer to a bowl of ice water. Let cool, then drain. Pat broccoli dry; place in a large bowl.

Prepare a grill for medium-high heat. Drizzle broccoli with oil and toss to coat; season with salt. Grill broccoli, turning occasionally, until charred in spots, 5–7 minutes. Return to bowl and let cool, tossing occasionally.

Purée anchovy, garlic, mayonnaise, buttermilk, chervil, tarragon, chives, lemon juice, and mustard in a blender until smooth; season dressing with salt.

Add arugula to broccoli and toss to combine. Drizzle salad with ¾ cup dressing and toss to coat; season with more salt if needed.

Arrange salad on a platter and top with cheddar.

Do Ahead: Dressing can be made 2 days ahead. Cover and chill.

Asparagus begs to be roasted; this recipe was developed after roasting a couple pounds and using them in a bunch of different dishes over a few days. This was the favorite, and frankly, the uber-favorite was this in a sandwich.

<a href="http://cooking.nytimes.com/68861692/996744-spring-recipes">More spring recipes.</a>

Roasted Asparagus Frittata

asparagus

Olive oil

Salt and black pepper

eggs

Parmesan,

Heat oven to 450 degrees. Spread asparagus on a baking sheet and toss with olive oil, salt and pepper. Roast, shaking the pan occasionally, until the asparagus is lightly charred and tender, about 12 minutes. (You can let the asparagus sit at room temperature for hours, or refrigerate overnight.)

Beat the eggs with salt, pepper, half the chervil (and half the cheese, if you like). Cut the asparagus into 2-inch lengths and arrange in a single layer in a 10-inch nonstick skillet. Drizzle with more olive oil and set over medium heat.

Pour the egg mixture over the asparagus. Use a spatula if necessary to make a round frittata. Cook until nearly set, tilting the pan and lifting the edge of the set egg to let the liquid egg flow underneath, about 4 minutes.

When the top is almost dry, flip the frittata onto a plate, then slide it back into the pan. Let cook for just a few seconds, then flip out onto a plate. Alternatively, use an ovenproof pan and put it in the oven or under the broiler for a few minutes.

Sprinkle with the remaining chervil (and cheese if you are using it) and serve hot, warm or at room temperature.

This fresh and herb-scented salmon dish will soon become a family favourite.

Recipe by chef Scott Pickett, from Estelle Bistro, Saint Crispin, ESP and Pickett's Deli & Rotisserie.

Salmon en papillote with kohlrabi and apple salad

lemons, thinly sliced

Asian (red) eschalot, thinly sliced

salmon

dill and chervil, sprigs picked

unsalted butter, chopped

almonds,

dill, fronds picked, finely chopped

lemon

creme fraiche

cayenne pepper

green apple,

tarragon leaves and chives

chervil, mint and flat-leaf parsley, leaves picked

tbs extra virgin olive oil

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981828251001&=domain=del

5348771529001-5981828251001

Early spring garden salad

Parsley, small leaves

Chervil, sprigs

Baby carrots, scrubbed (Main)

Baby

Beetroot, beets scrubbed

Sea salt

Garlic, small, peeled

Tbsp Olive oil

Tbsp Walnut oil

tsp Cider vinegar

Salt

Place chilled leaves in a wide mixing bowl. Scatter herbs on top. Add any baby beetroot leaves too.

Use a mandolin or very sharp knife to thinly slice the carrots lengthwise. Place slices into iced water immediately. Do the same to the baby fennel, then finally slice the beetroot into thin rings, placing them in a separate bowl of iced water.

Make dressing by gently heating garlic cloves in olive oil in a very small pan on medium heat, just until garlic sizzles gently and begins to turn golden. Pour oil and garlic into a small bowl, and use a fork to whisk in the walnut oil, cider vinegar and salt. Set aside for 5 minutes.

After 5 minutes, drain all sliced vegetables and dry well on kitchen paper. Add the vegetables to the salad bowl. Break sourdough croutons into two or three pieces and add to bowl. Sprinkle sea salt on top. Rewhisk dressing and pour all over salad. Toss gently and serve immediately in shallow bowls.

A lobster for those who prefer eating lobster without the work and without a bib, this recipe is meant for an intimate supper à deux, whether for Valentine’s Day or not. Freshly cooked lobster is preferred, but some may splurge and buy a pound of preshucked lobster meat. Serve with crusty French bread or toasted thick slices of baguette cut on a long diagonal.

Lazy Lobster

lobsters,

unsalted butter,

parsley

dill

chervil sprigs

Lemon wedges,

black pepper

Put a large pot of water on to boil. Salt heavily: 1/4 cup per gallon. When water reaches a rolling boil, add lobsters headfirst, put on the lid and bring back to a boil. Continue boiling with lid slightly ajar, 8 minutes for a 1 1/2 pounder or 10 minutes for a 2 pounder. The lobster will not be fully cooked: It will cook further upon reheating.

Remove lobsters from pot with tongs, and let cool in the kitchen sink. When lobsters are cool enough to handle, remove tails and claws (with knuckles attached) with a twisting motion. (Reserve bodies for another purpose or freeze for future use.)

Using lobster crackers or mallet and kitchen shears, crack shells and remove meat from tail, knuckles and claws. For presentation, try to keep claw meat intact. Use a paring knife drawn down the middle of the tail meat to remove intestinal vein; rinse meat briefly if necessary. If you wish, wrap and refrigerate for up to 24 hours, or proceed immediately with rest of recipe.

To finish, put half the butter in a skillet over medium heat. Add room-temperature lobster meat and bring to a low simmer. Turn heat to low, put on lid and cook for 5 minutes. Add remaining butter, turn off heat and cover for 5 more minutes.

To serve, divide lobster meat into two warmed shallow soup bowls. Spoon butter evenly over each serving. Sprinkle with parsley, chives, dill, tarragon and chervil. Serve with lemon wedges, and dust with black pepper.

Handmade agnolotti are filled with a chestnut pur&eacute;e then covered in a rich cream sauce&mdash;all garnished with shaved black truffles, of course.

Chestnut Agnolotti Recipe

all-purpose flour

salt

chestnuts, cooked

heavy cream, divided

unsalted butter

Kosher salt,

egg, beaten, for egg wash

celery stalks, diced small

(10-ounce) leek—greens discarded,

celeriac,

celery seeds

milk

heavy cream

salt and black pepper

Celery leaves,

Chervil pluches,

black truffles,

Make the pasta dough: In a medium bowl, whisk together the egg, yolks and olive oil. In the bowl of a stand mixer fitted with the dough hook attachment, mix together the flour and salt. Add the egg mixture to the flour and knead the dough for 4 to 5 minutes. Transfer the dough to a lightly floured surface, form into a round ball, cover with plastic wrap and let rest for 1 hour.

While the dough rests, make the chestnut filling: In a small saucepan, add the chestnuts, 2 cups heavy cream and butter. Bring the mixture to a boil then reduce to a simmer for 15 minutes.

Transfer the chestnut mixture to a high-speed blender and blend until smooth while gradually adding the remaining 1 cup of heavy cream. The purée should be thin enough that the blades of the blender don't stick. Season to taste with salt, transfer to a bowl, cover with plastic wrap directly over the purée and allow to cool completely. Transfer the purée to a piping bag and set aside.

Divide the pasta dough in half and cover the half not being used with a towel to prevent it from drying out. Roll out the first half of the dough into a sheet that's 20 inches by 8 inches by ⅛ inch. Cut the pasta sheet in half lengthwise and pipe a ½-inch-thick strip of filling lengthwise down the middle of the pasta. Brush the top half of the pasta with the egg wash, then pull the bottom half over the filling and press lightly onto the top half of the strip to seal. Using your fingers, press down on the filled section of the pasta to form 1-inch-long pieces of agnolotti. Make sure that there is no filling in between each pasta indent, then using a fluted piecrust cutter, cut the pieces of agnolotti. Transfer the agnolotti to a lightly floured, parchment-lined sheet pan, sprinkle with flour and set aside.

Bring a large pot of salted water to a boil. While the water comes to a boil, make your sauce. In a large sauté pan, heat the olive oil over medium heat. Add the celery and leeks, and sweat for 10 minutes. Add the celeriac and cook until tender, 5 to 7 minutes. Add the celery seeds, milk and heavy cream; bring to a simmer, then reduce to low and cook for 15 minutes.

While the milk and cream are reducing, add your pasta to the boiling water and cook until tender, 4 to 5 minutes. Strain the pasta and add the pasta sauce to the pot. Turn off the heat, add the lemon juice, season with salt and pepper, and transfer to a serving dish. Garnish with celery leaves, chervil and shaved black truffles, then serve.

Top 6 chervil recipes from across the web

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Grilled Broccoli and Arugula Salad

Roasted Asparagus Frittata

Salmon en papillote with kohlrabi a...

Early spring garden salad

Lazy Lobster

Chestnut Agnolotti Recipe

Top 6 chervil recipes from across the web

The most viewed chervil recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Grilled Broccoli and Arugula Salad

Roasted Asparagus Frittata

Salmon en papillote with kohlrabi a...

Early spring garden salad

Lazy Lobster

Chestnut Agnolotti Recipe

The most viewed chervil recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine