Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Heads Belgian endive |
| ½ pounds | Extra-fine fresh string beans |
| 3 ounces | Pate de foie gras |
| 12 \N | Walnut halves |
| \N \N | Salt & pepper |
| 1 \N | Lemon; juice of |
| 1 pinch | White pepper |
| ¼ cup | Walnut oil |
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, .