Recipe courtesy of Jean-Georges Vongerichten
Recipe courtesy of Jean-Georges Vongerichten
Watch how to make this recipe.
Porcini, Artichoke and Foie Gras Salad
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- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 927
- Total Fat
- 88 g
- Saturated Fat
- 17 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 10 g
- Sugar
- 4 g
- Protein
- 17 g
- Cholesterol
- 85 mg
- Sodium
- 1410 mg
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 927
- Total Fat
- 88 g
- Saturated Fat
- 17 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 10 g
- Sugar
- 4 g
- Protein
- 17 g
- Cholesterol
- 85 mg
- Sodium
- 1410 mg
Ingredients
Vinaigrette:
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.
Vinaigrette:
- Combine the lemon juice, soy sauce and truffle juice. Whisk in the olive oil. Season with salt and pepper.
