24 Gourmande Salad

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

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
Mediterranean
Gluten-free

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