Salade Nouvelle

Preparation info

  • Difficulty

    Medium

Appears in

Great Chefs of France

By Anthony Blake and Quentin Crewe

Published 1978

  • About

Method

Plunge duck foie gras in a saucepan of boiling, salted water. When the water comes back to the boil, cook for one minute before removing the pan from the heat. Leave the foie gras to cool overnight.

Remove and discard the stalks and central veins from young, tender spinach leaves; wash the leaves in cold water and dry them between two towels.

Mix the yolks of two hard-boiled eggs with mustard, lemon juice, salt and pepper When well mixed, add a wineglass of olive oil, little by little.

Toss the spinach in this dressing and arrange on individual plates.

Take a large frying-pan and heat some ground-nut oil. When it is smoking, put the slices of foie gras into the pan and cook for one minute on each side. Remove them from the pan and arrange them in a star shape on the dressed spinach.

Drain the fat from the pan and deglaze what is left with wine vinegar. Moisten each slice, of foie gras with the back of a spoon dipped in the juices from the frying-pan. Serve immediately as a tepid salad on warmed plates.