Asparagus, Green Bean, Mushroom, and Chicken Salad

Name: Asparagus, Green Bean, Mushroom, and Chicken Salad
Yield: Makes 10 First-Course Servings or 6 Main-Course Servings
Ingredients: ¼ pound terrine of foie gras, well chilled (optional); Meat from 1 roast chicken, pulled off in strips and skin removed; 1 small bunch chervil or fronds from a fennel bulb (optional); 10 ounces cultivated mushrooms, preferably cremini, sliced; ¾ cup heavy cream or crème fraîche; ¼ cup sherry vinegar; Pepper; Salt; ½ pound haricots verts or regular green beans, ends trimmed; 1 pound white or green asparagus

Preparation info

Makes
10
First-Course Servings

Difficulty
Easy

Appears in

Cooking

By James Peterson

Published 2007

About

You can leave out the chicken and serve this salad as a first course. You can also substitute other ingredients, such as cooked shellfish or other seafood, for the chicken. Don’t be scared off by the foie gras. It is completely optional, but it does take the salad to a new level.

Ingredients

½ pound haricots verts or regular green beans, ends trimmed
1 pound white or green asparagus

Main course
Starter
Gluten-free

Method

Bring a large pot of salted water to a boil, add the beans, and boil for 5 to 8 minutes, or until you feel only the slightest crunch when you bite into one. Drain in a colander and immediately rinse under cold running water. Pat dry or spin dry in a lettuce spinner.

Trim and peel the asparagus spears. Bring a large pot of salted water to a boil, a