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Sunday, 26 February 2012

preparation of Foe Gras Salad

                                            Foe Gras Salad


Baby fries           1 pound
Walnut halves            16
Haricot Vests, blanched    16
Granny Smith Apple, peeled and cut into a small dice  1
Foe Gras Terrine,     8 oz.
White truffle oil          4 tsp
Salt and pepper to taste

For the Roasted Shallot Vinaigrette
Olive oil              1 cup
Large shallots, peeled and sliced thinly   4
Chopped thyme        3tsp
Chopped parsley       3 tsp
Sherry vinegar           ¼ cup
Salt and pepper


In a large sauté pan, heat olive oil over medium heat until shimmering and add shallots.
Sauté for two minutes, then lower the heat to low and add the vinegar, salt, pepper, and herbs.
Cook for 10-15 minutes until the shallots are tender and remove from the heat and cool.
When the shallots are cool, add them to a blender and blend for 30 seconds, add the olive oil in a steady thin stream to form an emulsion.
Adjust seasonings with salt and pepper if needed.

In a large bowl, combine the fries, walnuts, haricot verts, apple, and four ounces of the foe grass terrine cut into ¼ inch dice.
Dress the salad with the roasted shallot vinaigrette and toss to combine.
Divide onto 4 chilled plates and top each salad with a one ounce slice of the remaining foe grass terrine.
Drizzle a teaspoon of truffle oil over each slice and serve chilled.

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