Porcini, Artichoke and Foie Gras Salad

WITH GUEST MARTHA STEWART

Yield:
4 servings
Level:
Easy
Ingredients
  • 4 medium artichokes
  • 1 pound porcini mushrooms
  • 5 tablespoons olive oil
  • 8 ounces foie gras, 2 1/2 inch slices and cut in half to yield 4 pieces
  • 4 cups mesclun
  • Coarse salt
  • 1/4 cup walnuts, roughly chopped
  • 2 tablespoons chopped chives
  • FOR VINAIGRETTE:
  • 1/4 cup lemon juice
  • 1/4 cup soy sauce
  • 1/4 cup truffle juice
  • 3/4 cup olive oil
  • Salt and freshly ground pepper
Directions
  • Remove the tough outer leaves of the artichoke and remove the choke with a spoon. Slice the artichoke hearts into thin slices (about 1/8-inch thick).

  • Clean the porcini mushrooms and remove the stems. Cut into "batonnets" slices that are 1 1/2 inch long by 1/4-inch thick.

  • In a saute pan saute the artichokes in 2 tablespoons olive oil, seasoning with salt and pepper. Cook until the artichokes are slightly caramelized. In another pan, saute the mushrooms in 3 tablespoons olive oil, seasoned with salt and pepper until they are slightly caramelized.

  • Lightly flour the foie gras on both sides. Sear in a medium hot, dry saute pan about one minute on each side.

  • To plate the dish, place one cup of greens on each plate. Evenly divide the artichokes and mushrooms and place on top of the greens. Top each with a slice of foie, sprinkling a line of coarse salt over the top of each foie piece. Spoon about 2 tablespoons of the vinaigrette over each salad. Sprinkle with walnuts.

FOR VINAIGRETTE:
  • Combine the lemon juice, soy sauce and truffle juice. Whisk in the olive oil. Season with salt and pepper.


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