Salad with Seasoned Lentils and Foie Gras

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Salad with Seasoned Lentils and Foie Gras
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation

Ingredients

for
6
For the foie gras
400 grams Foie gras
2 tablespoons vegetable oil
salt
freshly ground peppers
½ teaspoon dried thyme
4 centiliters Cognac
50 grams butter
100 grams cream cheese
For the salad
1 small can Lentils about 400 grams (approximately 14 ounces)
1 teaspoon Mustard
3 tablespoons Red wine vinegar
3 tablespoons olive oil
1 tablespoon Walnut oil
1 tablespoon chopped parsley
200 grams mixed Lettuce
How healthy are the main ingredients?
Lentilcream cheeseolive oilWalnut oilMustardparsley

Preparation steps

1.

For the foie gras, che liver into pieces and saute in hot oil for 4-6 minutes; do not let brown. Add salt, pepper, thyme and cognac. Bring to a boil, then puree and pass through a fine sieve. Stir in the butter and cream cheese. Season with salt and pepper, to taste. Pour into a bowl, cover and place in the refrigerator.

2.

Drain the lentils. Mix the mustard, vinegar, salt together with the oils, then mix with the lentils and sprinkle with parsley.

3.

Distribute the rinsed lettuce leaves on a plate. Arrange the seasoned lentils on top. Use two wet spoons to form the foie gras into quenelles; place on the plate with the salad.