Porcini, Artichoke And Foie Gras Salad
Serves: 2
Aurelia Collier
1 January 1970
Based on User reviews:
47
Spice
62
Sweetness
49
Sourness
47
mins
Prep time (avg)
6.3
Difficulty
Ingredients:
4 medium
Artichoke450 g
Porcini Mushroom3 cup
Olive Oil4 cups
Mesclun1 cup
Walnut (roughly chopped)2 tbsps
Chives (chopped)1 cup
Lemon Juice1 cup
Soy Sauce1
SaltDirections:
1
Remove the tough outer leaves of the artichoke and remove the choke with a spoon
2
Slice the artichoke hearts into thin slices (about 1/8-inch thick)
3
Clean the porcini mushrooms and remove the stems
4
Cut into "batonnets" slices that are 1 1/2 inch long by 1/4-inch thick
5
In a saute pan saute the artichokes in 2 tablespoons olive oil, seasoning with salt and pepper
6
Cook until the artichokes are slightly caramelized
7
In another pan, saute the mushrooms in 3 tablespoons olive oil, seasoned with salt and pepper until they are slightly caramelized
8
Lightly flour the foie gras on both sides
9
Sear in a medium hot, dry saute pan about one minute on each side
10
To plate the dish, place one cup of greens on each plate
11
Evenly divide the artichokes and mushrooms and place on top of the greens
12
Top each with a slice of foie, sprinkling a line of coarse salt over the top of each foie piece
13
Spoon about 2 tablespoons of the vinaigrette over each salad
14
Sprinkle with walnuts
15
Combine the lemon juice, soy sauce and truffle juice
16
Whisk in the olive oil
17
Season with salt and pepper