| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Sami |
Dilly, Dines, Out |
6 |
servings |
INGREDIENTS
| 6 |
|
1 oz escalopes of foie gras |
| 9 |
oz |
Extra fine French green beans; (optional) |
| 6 |
oz |
Mixed wild mushrooms |
| 1/2 |
|
Shallot; finely chopped |
| 4 |
lg |
Artichoke bottoms |
|
|
Lemon juice |
| 4 |
|
Sprigs chervil |
| 6 |
tb |
Pumpkin seed oil |
| 3 |
tb |
Olive oil |
| 1 1/2 |
tb |
Balsamic vinegar |
|
|
Seasoning |
INSTRUCTIONS
Cook the beans in well salted water. Drain, refresh and split into halves.
Cook the artichokes in salted water with a squeeze of lemon. Leave to cool
and cut in to wedges, 7 per person. Clean and saut. the mushrooms well and
season to taste.
For the vinaigrette, mix together the pumpkin seed oil, olive oil and
balsamic vinegar. Mix the beans, mushrooms, shallots and chervil together.
Season with the vinaigrette and place in a small heap in the centre of a
plate.
Surround with the artichoke wedges and pour the rest of the vinaigrette
around. Season foie gras and sear well in a hot pan until golden brown.
Place on top of the salad.
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Converted by MM_Buster v2.0l.
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