Any good cassoulet recipe is long and complicated, but please don't be intimidated: many of the steps are executed in advance, some as far ahead as a week. This will not only make the final preparation easier; it will actually improve the dish, since the flavors will grow stronger and deeper on account of mellowing.
Serve the cassoulet with a bitter-greens salad dressed with walnut oil and sherry vinegar.
The Slow Mediterranean Kitchen by Paula Wolfert. Copyright © 2003 by Paula Wolfert. Photographs copyright © by Christopher Hirsheimer. Published by Houghton Mifflin Harcourt. All rights reserved.