Name: Salade gourmande (Foie Gras Salad)
Yield: 6 Servings.
Cuisine: France
Ingredients: 1 teaspoon imported mustard, preferably Dijon or Düsseldorf; Salt and freshly ground pepper; ¼ cup peanut oil; ½ pound green beans, the fresher and smaller the better Salt; 24 asparagus spears; 2 tablespoons cider vinegar; 1 large or 2 small black truffles, sliced and cut into fine (julienne) strips; 1(½-pound) can pure foie gras; Lettuce leaves, preferably from red leaf or Boston lettuce, although other lettuce such as endive or watercress could be used; ⅛ teaspoon sugar; ¼ cup olive oil; 2 ripe, firm, unblemished avocados

Preparation info

6
Servings.

Difficulty
Easy

Appears in

A Feast Made for Laughter

By Craig Claiborne

Published 1982

About

Ingredients

The Basic Salad

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

Method

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 and let cool to room temp