Alade Gourmande With Sherry Vinaigrette Recipe
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Summary
Preparation Time40 MinDifficulty LevelEasy
Health IndexHealthyServings6
Main IngredientVegetable
Ingredients
Small Belgian endives - 2
Small head radicchio - 1
Boston lettuces - 2
Canned truffled foie gras - 4 slices , chilled
Cold, cooked French beans - 1/2 lb
For the sherry vinaigrette:
Sherry vinegar - 3 tbsp
Dijon mustard - 1 tsp
Light olive oil - 1/2 cup
Salt
Pepper
Directions
GETTING READY
1 Trim and rinse all the salad leaves.
2 Drain well.
3 Dry with paper towels or in a salad spinner.
4 Slice the Belgian endive lengthwise into thin strips.
5 Cut or tear the larger leaves of the radicchio and the lettuce hearts into small pieces.
6 Gently run a butter curler over the chilled foie gras very lightly to take off thin Curling strips rather like butter curls.
MAKING
7 In a large salad bowl, mix all the salad ingredients together except foie gras.
8 For the dressing: in a small bowl, blend the mustard and salt with the vinegar using a wooden spoon.
9 Gradually add the olive oil, a little at a time, beating continuously.
10 Stir in freshly ground white pepper.
11 Dress the salad with the prepared dressing.
12 Toss well to combine.
SERVING
13 Serve wtih foie gras curls on top.
1 Trim and rinse all the salad leaves.
2 Drain well.
3 Dry with paper towels or in a salad spinner.
4 Slice the Belgian endive lengthwise into thin strips.
5 Cut or tear the larger leaves of the radicchio and the lettuce hearts into small pieces.
6 Gently run a butter curler over the chilled foie gras very lightly to take off thin Curling strips rather like butter curls.
MAKING
7 In a large salad bowl, mix all the salad ingredients together except foie gras.
8 For the dressing: in a small bowl, blend the mustard and salt with the vinegar using a wooden spoon.
9 Gradually add the olive oil, a little at a time, beating continuously.
10 Stir in freshly ground white pepper.
11 Dress the salad with the prepared dressing.
12 Toss well to combine.
SERVING
13 Serve wtih foie gras curls on top.
