Salade de Foie Gras à la Mangue (Mango and Foie Gras Salad)
Salade de Foie Gras à la Mangue (Mango and Foie Gras Salad) is a traditional French recipe for a classic starter of salad greens topped with green beans, mango pieces, filbert nuts and foie gras in a mustard vinaigrette dressing that is often served as a rich starter for the New Year meal. The full recipe is presented here and I hope you enjoy this classic French version of: Mango and Foie Gras Salad (Salade de Foie Gras à la Mangue).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
240g green beans, trimmed, washed and cut into 8cm lengths
40g filberts (hazelnuts), chopped
1 mango, peeled and thinly sliced
120g fresh button mushrooms, chopped
juice of 1/2 lemon
3 tbsp olive oil
1 tbsp cider vinegar
1 tsp Dijon mustard
salt and freshly-ground black pepper
600g mesclun salad mix (or lamb's lettuce)
180g foie gras, sliced
Method:
Steam the beans until just crisp-tender then drain and plunge in a bowl of iced water to prevent any further cooking and preserve the colour.
Meanwhile, add the filberts to a dry pan over medium heat and toast until browned and aromatic. Place the mushrooms in a bowl, sprinkle over the lemon juice and toss to coat.
In a small bowl, whisk together the olive oil, cider vinegar, Dijon mustard, salt and black pepper to form a vinaigrette dressing.
Now divide the salad greens between two places and attractively set the green beans, mushrooms and mango slices on top. Evenly drizzle the vinaigrette on top then add the slices of foie gras. Finish with a sprinkling of the toasted filberts and serve.
)
