Typical cuisine from the South-West of France,
duck raising territory. This salad replete with foie gras and truffles can
be served as an entree or even a main course. Just make larger portions
Ingredients
(for 6 people)
500 g green beans
500 g green asparagus
2 artichokes
1 curly chicory
200 g foie gras au naturel
2 canned truffles (60g)
1 lemon
oil
2 tablespoons Xeres vinegar salt, pepper
Procedure
Clean artichokes and keep only the heart at the bottom. To
avoid that them going black, pour some lemon juice over them and cook them in
water with some lemon juice . Cut them in smaller pieces, once they have cooled
down.
Cook beans in boiling water. Peel asparagus and cook them the
same way. Pay attention not to overcook the vegetables: they have to remain
firm.
Wash the salad and dry it. Cut truffles in fine slices.
Arrange the vegetables and salad on each plate.
Add fine slices of foie gras and truffles. Put it in the fridge to cool down.
In a bowl, mix 6 tablespoons oil, the juice from the canned
truffles, 2 tablespoons Xeres vinegar. Salt and pepper.
How to Serve :
Serve cold. When serving put a little sauce on each salad, or you can serve the
sauce separately and let diners serve themselves. Some prefer more or less
sauce.
