Salad with Seasoned Lentils and Foie Gras
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
- For the foie gras
- 400 grams Foie gras
- 2 Tbsps vegetable oil
- salt
- freshly ground peppers
- ½ tsp dried thyme
- 4 centiliters Cognac
- 50 grams butter
- 100 grams cream cheese
- For the salad
- 1 sm can Lentils about 400 grams (approximately 14 ounces)
- 1 tsp Mustard
- 3 Tbsps Red wine vinegar
- 3 Tbsps olive oil
- 1 Tbsp Walnut oil
- 1 Tbsp chopped parsley
- 200 grams mixed Lettuce
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.
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