The other day I received an email from a person working for the world famous Petrossian. They are known for their caviar but a quick look at their online boutique shows you that they sell much more. The champagne filled chocolate truffles look really good to me.
They have a restaurant in the seventh arrondissement in Paris and also sell their products there and I plan to make a visit soon. I was sent three recipes from Petrossian and I thought I would give one of them a try. I’m not a fan of caviar but I adore foie gras so I decided to try the recipe for the salad. I’ve learned I should never serve something to company that I haven’t tried myself before especially if I’m having some French over but I decided to do it anyway. Also, I didn’t have time to trek out to the seventh for their foie gras so I punted and just used some from my market. It turned out to be a very elegant salad, perfect for company and I think the French eating it really liked it.
Foie Gras SaladBy Petrossian
1 pound baby frisee
16 walnut halves
16 haricot Vests, blanched
1 Granny Smith Apple, peeled and cut into a small dice
Foie Gras Terrine, 8 oz. (I just used regular foie gras and only put it on the top of the salad).
4 teaspoons of white truffle oil
Salt and pepper to taste
Roasted Shallot Vinaigrette
1 cup olive oil
4 large shallots, peeled and sliced thinly
3 teaspoons of chopped thyme
3 teaspoons of chopped parsley
Â¼ cup of sherry vinegar
Salt and pepper
This made a lot more vinaigrette than I used but I saved it for more salads down the road.
In a large sautÃ© pan, heat olive oil over medium heat until shimmering and add shallots. SautÃ© for two minutes, then lower the heat to low and add the vinegar, salt, pepper, and herbs. Cook for 10-15 minutes until the shallots are tender. (In retrospect, I would have sauted the shallots a little longer and cooked them until more tender than I did). Remove from the heat and cool. When the shallots are cool, add them to a blender and blend for 30 seconds, add the olive oil in a steady thin stream to form an emulsion. Adjust seasonings with salt and pepper if needed.
In a large bowl, combine the frisee, walnuts, haricot verts, apple, and four ounces of the foie gras terrine cut into Â¼ inch dice.(I didn’t add diced foie gras) Dress the salad with the roasted shallot vinaigrette and toss to combine. Divide onto 4 chilled plates and top each salad with a one ounce slice of the remaining foie gras terrine. Drizzle a teaspoon of truffle oil over each slice and serve chilled.