Salad with Foie Gras and Crayfish

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  • 4
  • Easy
  • 30 mins
  • Expensive

Ingredients

  • - 2 dozen crayfish
  • - 4 1/4 cups of court bouillon*
  • - 8 oz fine green beans
  • - 5 oz of foie gras terrine
  • - 1 package of asparagus.
  • - vinaigrette
  • *Court bouillon is a stock made from vegetables and wine.

Preparation

Step 1

Cook crayfish in court-bouillon for 5 minutes. Drain and shell them.

Step 2

Cook green beans in salted boiling water (10 to 15 minutes). Drain them, cool them and allow to cool.

Step 3

Shortly before serving, place them on individual plates green beans, asparagus tips, crayfish tails (all seasoned with vinaigrette) and liver slices. Serve the remaining sauce separately.

Step 4

You can vary the elements: add sliced ​​mushrooms, artichoke hearts, red leaf lettuce or green leaf.

Step 5

For the salad to be successful it is necessary that the vinegar used for the sauce is good, not too much "bite" (sherry vinegar or cider) and that the oil used is neutral (peanut).

Step 6

For best results, season separately all elements of the salad before you arrange on the plate. 

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