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| Melee D'endives Recipe |
Category: Vegetables / Salads
Rating:
N/A
Servings: 6
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Ingredients
2 heads belgian endive
1/2 lb extra-fine fresh string beans
3 oz pate de foie gras
12 walnut halves
----WALNUT OIL DRESSING----
1 salt & pepper
1 lemon; juice of
1 pinch white pepper
1/4 cup walnut oil
Cooking Directions:
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
K STREET, NW WASHINGTON, DC
GRUAUD-LAROSE, ST.-JULIEN, 1971
From the . Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
salads
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