Salad Riche

Name: Salad Riche (Salade riche)
Prep time: 30 min
Total time: 30 min
Yield: For four people
Cuisine: French
Ingredients: salt, freshly-ground pepper; 1 teaspoon of pale Dijon mustard; salt, freshly-ground pepper; 5 tablespoons walnut oil; a few lobster eggs or a tomato; juice of ¼ lemon; 2½ tablespoons wine vinegar; 4 leaves of red chicory (radicchio trevisano); 4 leaves of red chicory (radicchio trevisano); a few lobster eggs or a tomato; 2 hardboiled eggs; a small lettuce; 40 g (1½ oz) black truffles, cooked or tinned; a small curly endive; a small head of batavian endive; 24 freshwater crayfish or Dublin Bay prawns; 24 freshwater crayfish or Dublin Bay prawns; 120 g (5 oz) cooked foie gras (the potted kind that can be bought at very good food shops)

Salade riche

Preparation info

For
four
people

Difficulty
Medium
Ready in
30 min

Appears in

The Nouvelle Cuisine of Jean and Pierre Troisgros

By Jean Troisgros and Pierre Troisgros

Published 1978

About

Ingredients

120 g (5 oz) cooked foie gras (the potted kind that can be bought at very good food shops)
24 freshwater crayfish

Europe
France
Fish course
Pescatarian
Mediterranean
Gluten-free

Method

Preparation

Pick over and trim the various salad leaves, wash them thoroughly and dry in a cloth. Poach the shellfish for 2 minutes in the court-bouillon and shell the tails.
Slice the truffles finely and season lightly with salt and pepper, the lemon juice and a few drops of walnut oil. I