Red Cabbage Salad, Green Salad and Foie Gras with Lingonberry Sauce
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 min
Preparation
Ingredients
for
4
- For the red cabbage
- 500 grams Red cabbage
- 4 Tbsps Red wine vinegar
- 3 Tbsps olive oil
- salt
- sugar
- For the salad
- Oak leaf lettuce (about 50 grams)
- Frisée (about 50 grams)
- 1 Tbsp Raspberry vinegar
- 1 Tbsp Walnut oil
- salt
- peppers (freshly ground)
- 4 Tbsps
- For the duck fois gras
- 180 grams Duck Foie Gras
- salt
- peppers (freshly ground)
- 1 Tbsp butter
Preparation steps
1.
Rinse cabbage, quarter lengthwise, and remove core. Cut crosswise into thin strips.
2.
Whisk red wine vinegar with olive oil. Season with salt and sugar and pour dressing over cabbage. Let stand about 1 hour.
3.
For the salad: Rinse, trim and spin both types of lettuce dry. Whisk vinegar with walnut oil and season with salt and pepper.
4.
Rinse duck foie gras, pat dry, cut into thin slices and remove and sinew.
5.
In a pan, fry foie gras slices in melted butter on both sides. Season with salt and pepper.
6.
Toss salad with dressing, arrange on plates along with red cabbage salad and place foie gras slices on the side. To serve, garnish with a lingonberry sauce.
