| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | French | Salad | 6 | Servings |
INGREDIENTS
| 2 | Heads Belgian endive | |
| 1/2 | lb | Extra-fine fresh string beans |
| 3 | oz | Pate de foie gras |
| 12 | Walnut halves | |
| Salt & pepper | ||
| 1 | Lemon; juice of | |
| 1 | pn | White pepper |
| 1/4 | c | Walnut oil |
INSTRUCTIONS
WALNUT OIL DRESSING Cut bases off endives and wash carefully, separating leaves. Dry and keep chilled. Remove stems & ends from green beans & wash well. In small saucepan, bring 1 cup salted water to full boil. Submerge beans & boil 4-5 minutes until crisp-tender. Pour beans into colander & douse with cold water. Drain well. Slice pate de foie gras into thin strips & set aside. In large bowl, combine endive, beans, & pate carefully with walnut Oil Dressing. Divide salad among six chilled salad plates & sprinkle with walnut halves. Serve at once. WALNUT OIL DRESSING: Whisk together lemon juice and salt with pepper in a small bowl. Add oil slowly while shisking vigorously. taste for seasoning and correct, if necessary. LE BAGATELLE K STREET, NW WASHINGTON, DC GRUAUD-LAROSE, ST.-JULIEN, 1971 From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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