Melee d'endives

6 Servings

Ingredients

Quantity Ingredient
2 Heads Belgian endive
½ pounds Extra-fine fresh string beans
3 ounces Pate de foie gras
12 Walnut halves
Salt & pepper
1 Lemon; juice of
1 pinch White pepper
¼ cup Walnut oil

Directions

WALNUT OIL DRESSING

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 <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .

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