[edit] Ingredients
2 |
Heads Belgian endive |
½ |
pound Extra-fine fresh string beans |
3 |
|
12 |
Walnut halves |
|
|
1 |
Lemon, juice of |
1 |
pch White pepper |
¼ |
cup Walnut oil |
[edit] Preparation
Step 1 |
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. |
Step 2 |
LE BAGATELLE |
Step 3 |
GRUAUD-LAROSE, ST.-JULIEN, 1971 |
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[edit] About Melee D'endives
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