Salade gourmande

Foie Gras Salad

Preparation info
  • 6

    • Difficulty


Appears in
A Feast Made for Laughter

By Craig Claiborne

Published 1982

  • About


The Basic Salad

  • ½ pound green beans, the fresher and smaller the better Salt
  • 24 asparagus spears
  • 2


  1. Snip off and discard the tips of the green beans. Cut the beans into uniform 2-inch lengths. Drop the pieces into boiling salted water to cover and cook 5 to 8 minutes, depending on size. Do not overcook. When done, the pieces should be crisp-tender. Drain