Warm salad of artichokes with wild mushrooms and foie gras
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | 1 oz escalopes of foie gras | |
| 9 | ounces | Extra fine French green beans; (optional) |
| 6 | ounces | Mixed wild mushrooms |
| ½ | Shallot; finely chopped | |
| 4 | larges | Artichoke bottoms |
| Lemon juice | ||
| 4 | Sprigs chervil | |
| 6 | tablespoons | Pumpkin seed oil |
| 3 | tablespoons | Olive oil |
| 1½ | tablespoon | Balsamic vinegar |
| Seasoning | ||
Directions
Cook the beans in well salted water. Drain, refresh and split into halves.
Cook the artichokes in salted water with a squeeze of lemon. Leave to cool and cut in to wedges, 7 per person. Clean and saut‚ the mushrooms well and season to taste.
For the vinaigrette, mix together the pumpkin seed oil, olive oil and balsamic vinegar. Mix the beans, mushrooms, shallots and chervil together.
Season with the vinaigrette and place in a small heap in the centre of a plate.
Surround with the artichoke wedges and pour the rest of the vinaigrette around. Season foie gras and sear well in a hot pan until golden brown.
Place on top of the salad.
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