| 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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