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  4. Healthy French Recipes

Healthy French Recipes

By Food & Wine Updated May 17, 2017
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Poached Eggs with Parmesan and Smoked Salmon Toasts

These fantastic healthy French recipes include Gwyneth Paltrow's hot Niçoise salad, a knife-and-fork shrimp stew, ratatouille spirals and more.

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Hot Niçoise Salad

Hot Niçoise Salad
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Gwyneth Paltrow transforms one of her favorite salads, the Niçoise, into a hearty one-dish dinner by roasting tuna steaks on a tangle of beans, tomatoes, anchovies and olives.

  • Main-Course Salads

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Provençal Fish Soup

Provençal Fish Soup
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Chef Sara Simpson flavors her lush seafood soup with port, red wine and the usual dash of licorice-scented Pernod.

  • Recipes from French Masters

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Scallops with Fennel Grenobloise

Scallops with Fennel Grenobloise (12 minutes)
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Quick-cooking scallops are excellent with sweet fennel and a buttery lemon-caper sauce.

  • F&W's Best Healthy Recipes

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Seared Cod with Spicy Mussel Aioli

Seared Cod with Spicy Mussel Aioli.
Credit: © Tina Rupp
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From Eric Ripert of Manhattan's Le Bernardin comes this simple, sophisticated dish that relies on store-bought mayonnaise to enrich the sublime garlicky mussel sauce.

  • Recipes from French Chef Eric Ripert

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Marseille-Style Shrimp Stew

Marseille-Style Shrimp Stew
Credit: Johnny Valiant
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Large shrimp make this a knife-and-fork stew. Melissa Clark spreads a garlicky French rouille on toasts for dipping in the stew.

  • More French Recipes

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Ted Allen's Lobster Bouillabaisse

Bouillabaisse
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A classic bouillabaisse often contains six or more different kinds of fish. "But for my money, you really just need lobster, a firm fish and either mussels or clams," says Ted Allen. Even in a simplified version of the Provençal seafood stew, Allen still thinks it's important to make a broth; here, he uses the lobster shells. "For a stronger seafood flavor, add a bottle of clam juice to the finished stock," he says.

  • More French Dishes

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Chilled Fennel-Grapefruit Velouté with Lemon Olive Oil

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Credit: © CON POULOS
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Chef Hiroki Yoshitake cleverly uses grapefruit oil to boost the flavor in his chilled four-ingredient soup. Lemon olive oil is a terrific alternative, and easier to find in the US. The citrus oil is used in two different ways: for sautéing fennel before pureeing it with grapefruit juice, and for garnishing the soup before serving.

  • More Healthy Soups

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Lentils with Red Wine and Herbs

Lentils with Red Wine and Herbs
Credit: Jan Baldwin
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Sophie Dahl fondly refers to this dish as Paris Mash because she used to make it in Paris while visiting an artist friend, Annie Morris. With herbs and a scattering of mâche (a sweet and tender green), the stewy lentils become a perfect combination of soup and salad. French green lentils work best here, because they hold their shape when cooked.

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Black Olive Tapenade with Figs and Mint

Black Olive Tapanade with Figs and Mint
Credit: © David Malosh
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What makes this tapenade special is the clever mix of oil- and brine-cured olives and the surprise of sweet, fresh and tangy notes from the dried figs, mint and capers.

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Halibut and Summer Vegetables en Papillote

Halibut and Summer Vegetables en Papillote
Credit: © John Cullen
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Nikole Herriott's blog, Forty-Sixth at Grace (fortysixthatgrace.blogspot.com) has some of the web's best food photos, styled with kitchen tools she sells online. Here, her pretty halibut in parchment.

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Caramelized Endives with Apples

Caramelized Endives with Apples
Credit: © Quentin Bacon
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Poached Eggs with Parmesan and Smoked Salmon Toasts

Poached Eggs with Parmesan and Smoked Salmon Toasts
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Dipping a crispy toast finger (the French call it a mouillette) in a soft egg yolk has to be one of life's great pleasures. "When I was a kid, I loved it," says Jean-Georges Vongerichten. Evidently, he's still fond of it because he has created an adult version that's elegant enough to serve as a first course at a dinner party: He wraps smoked salmon around half of the toasts and sprinkles the rest with grated Parmigiano-Reggiano, so it melts and forms a salty crust when baked.

  • Great Brunch Recipes

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    1 of 12 Hot Niçoise Salad
    2 of 12 Provençal Fish Soup
    3 of 12 Scallops with Fennel Grenobloise
    4 of 12 Seared Cod with Spicy Mussel Aioli
    5 of 12 Marseille-Style Shrimp Stew
    6 of 12 Ted Allen's Lobster Bouillabaisse
    7 of 12 Chilled Fennel-Grapefruit Velouté with Lemon Olive Oil
    8 of 12 Lentils with Red Wine and Herbs
    9 of 12 Black Olive Tapenade with Figs and Mint
    10 of 12 Halibut and Summer Vegetables en Papillote
    11 of 12 Caramelized Endives with Apples
    12 of 12 Poached Eggs with Parmesan and Smoked Salmon Toasts

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