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Melee D'endives



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Melee D'endives

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:

WALNUT OIL DRESSING
Salt & pepper
1 Lemon; juice of
1 pn White pepper
1/4 c Walnut oil

Cut bases off endives and wash carefully, separating leaves. Dry and keep
chilled. Remove stems & ends from green beans & wash well. In small
saucepan, bring 1 cup salted water to full boil. Submerge beans & boil 4-5
minutes until crisp-tender. Pour beans into colander & douse with cold
water. Drain well. Slice pate de foie gras into thin strips & set aside. In
large bowl, combine endive, beans, & pate carefully with walnut Oil
Dressing. Divide salad among six chilled salad plates & sprinkle with
walnut halves. Serve at once. WALNUT OIL DRESSING: Whisk together lemon
juice and salt with pepper in a small bowl. Add oil slowly while shisking
vigorously. taste for seasoning and correct, if necessary.

LE BAGATELLE

K STREET, NW WASHINGTON, DC

GRUAUD-LAROSE, ST.-JULIEN, 1971

Ingredients:

2 Heads Belgian endive
1/2 lb Extra-fine fresh string
-beans
3 oz Pate de foie gras
12 Walnut halves

Serves:

6 Servings

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