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

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

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