Salad of Foie Gras and Spinach

Name: Salad of Foie Gras and Spinach (Salade nouvelle)
Prep time: 25 min
Cook time: 2 min
Total time: 27 min
Yield: For four people
Cuisine: French
Ingredients: salt, freshly-ground pepper; 1 teaspoon pale Dijon mustard; salt, freshly-ground pepper; 2 tablespoons arachide oil; 150 ml (¼ pint) virgin olive oil; juice of half a lemon; 1 tablespoon white wine vinegar; 240 g (8½ oz) fresh young spinach leaves; 2 hardboiled eggs; 280 g (9¾ oz) raw duck foie gras

Salade nouvelle

Preparation info

For
four
people

Difficulty
Easy
Ready in
30 min

Appears in

The Nouvelle Cuisine of Jean and Pierre Troisgros

By Jean Troisgros and Pierre Troisgros

Published 1978

About

Ingredients

280 g (9¾ oz) raw duck foie gras
240 g (8½

Europe
France
Gluten-free
Mediterranean

Method

A day in advance

Starting the day before you want to serve the salad, in order to give the foie gras time to become firm, prepare the livers by carefully removing nerves and connective tissues from between the two lobes. Plunge the foie gras into a saucepan of boiling salted water, bring back to the boil for one minute and leave to c