24 Gourmande Salad

Name: Gourmande Salad (Salade Gourmande)
Yield: For two people
Cuisine: French
Ingredients: 2 teaspoons arachide oil; 2 teaspoons olive oil; Salt and pepper; 1 teaspoon lemon juice; 1 teaspoon tarragon; 1 teaspoon sherry vinegar; 1 teaspoon chervil; 4 beautiful leaves of salad such as red chicory, red endive, radicchio trevisano etc.; 60 g (2 oz) fresh or preserved foie gras; 1 level teaspoon chopped shallot; 1.5 litres (2½ pints) water; 1 fresh or preserved truffle, weighing 20 g (¾ oz), sliced; 30 g (1 oz) coarse salt; 12 fresh asparagus spears, well cleaned and trimmed or 12 tinned asparagus spears; 170 g (6 oz) young, tender French beans, topped and tailed

Salade Gourmande

Preparation info

For
two
people

Difficulty
Easy

Appears in

Cuisine Gourmande

By Michel Guérard

Published 1978

About

‘The surprising harmony of vinaigrette andfoie gras’

Ingredients

Main ingredients

170 g (6 oz) young, tender French beans, topped and tailed
12 fresh asparagus spears

Europe
France
Gluten-free
Mediterranean

Method

Cooking the vegetables

Throw the French beans into a saucepan of boiling well-salted water and cook them uncovered and at a galloping boil for between 4 and 8 minutes according to their size. They should be ‘al dente’. Take them quickly out of the water with a slotted spoon and plunge for 10 seconds in a basin of iced water. Then drain