Tue 3 Feb 2009
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
¼ 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 sauté pan, heat olive oil over medium heat until shimmering and add shallots. Sauté 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 ¼ 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.