Open-Faced Foie Gras Sandwich

Name: Open-Faced Foie Gras Sandwich
Yield: Serves 4
Ingredients: 1 cup rocket (arugula) leaves, stemmed, washed, spin-dried; 4 slices brioche, ¼-inch thick, crusts removed; Foie gras in a jar; 2 teaspoons freshly ground coarse black pepper; pinch ground cardamom; 8 nasturtium flowers, stemmed, shredded; 2 tablespoons hazelnut oil; 1 salt-preserved lemon, seeded, chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Jeremiah Tower Cooks

By Jeremiah Tower

Published 2002

About

Ingredients

Foie gras in a jar
4 slices brioche, ¼-inch thick, crusts removed

Sandwich

Method

Scoop out four large spoonfuls of foie gras and put them on a sheet of wax paper. Flatten the foie gras to the size of the brioche slices.

Toast the brioche, and while it is toasting, toss the rocket with the lemon, hazelnut oil, cardamom, and pepper.

Lift the pieces of foie gras ont