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, .