Yield > 6
Servings
Ingredients :
2 x Heads Belgian endive
1/2 lb Extra-fine fresh string beans
3 oz Pate de foie gras
12 x Walnut halves
WALNUT OIL DRESSING
Salt & pepper
1 x Lemon, juice of
1 pch White pepper
1/4 cup Walnut oil
Method :
• Cut bases off endives and wash carefully, separating
leaves. Dry and keep chilled. Remove stems & ends from green
beans & wash well. In small saucepan, bring 1 cup salted
water to full boil. Submerge beans & boil 4-5 minutes until
crisp-tender. Pour beans into colander & douse with cold
water. Drain well. Slice pate de foie gras into thin strips & set
aside. In large bowl, combine endive, beans, & pate carefully
with walnut Oil Dressing. Divide salad among six chilled salad
plates & sprinkle with walnut halves. Serve at once. WALNUT
OIL DRESSING: Whisk together lemon juice and salt with
pepper in a small bowl. Add oil slowly while shisking
vigorously. taste for seasoning and correct, if necessary.
• LE BAGATELLE
• GRUAUD-LAROSE, ST.-JULIEN, 1971
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