Mesclun salad with porcini, artichokes, and foie gras

Name: Mesclun salad with porcini, artichokes, and foie gras
Prep time: 40 min
Total time: 40 min
Yield: Makes 4 servings
Ingredients: 2 tablespoons walnuts or pecans; 2 tablespoons walnuts or pecans; 4 fresh porcini (about 8 ounces), trimmed and cut into ¼-inch-thick slices, or 8 ounces shiitakes, stems removed, and sliced; 4 fresh porcini (about 8 ounces), trimmed and cut into ¼-inch-thick slices, or 8 ounces shiitakes, stems removed, and sliced; 4 large artichokes, choke and tough leaves removed, trimmed to the heart and cut into thin slices, or 12 baby artichokes, trimmed and cut into thin slices; 4 large artichokes, choke and tough leaves removed, trimmed to the heart and cut into thin slices, or 12 baby artichokes, trimmed and cut into thin slices; 6 cups mesclun, washed and dried; 4 (½-inch-thick) slices raw foie gras (about 8 ounces); Chives cut into 1-inch sections for garnish; Coarse salt; 2 tablespoons canned truffle juice, available at specialty food shops; 2 tablespoons soy sauce; 2 tablespoons fresh lemon juice; ½ cup plus 1 teaspoon extra-virgin olive oil; Salt and freshly ground black pepper; Salt and freshly ground black pepper

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
40 min

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

What can you say about a dish that combines what Jean-Georges calls “the best salad dressing ever” with some of the best possible ingredients? It’s an amazingly superior salad—expensive, but not at all difficult.

Ingredients

2 tablespoons canned truffle juice, available at specialty food shops
2 tablespoons soy sauce
2

Method

Preheat the oven to 450°F. Combine the truffle juice, soy sauce, lemon juice, 6 tablespoons of the olive oil, and ¼ teaspoon pepper in the container of a blender and blend; or combine in a bowl and whisk with a fork. Set aside.
Toast the nuts in a dry ski