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| Level: |
Easy |
| Yield: |
4 servings |
Ingredients
- 4 medium artichokes
- 1 pound porcini mushrooms
- 5 tablespoons olive oil
- 8 ounces foie gras, 2 1/2 inch slices and cut in half to yield 4 pieces
- 4 cups mesclun
- Coarse salt
- Vinaigrette, recipe follows
- 1/4 cup walnuts, roughly chopped
- 1/4 cup lemon juice
- 1/4 cup soy sauce
- 1/4 cup truffle juice
- 3/4 cup olive oil
- Salt and freshly ground pepper
Instructions
- 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.
- Combine the lemon juice, soy sauce and truffle juice. Whisk in the olive oil. Season with salt and pepper.
Nutrition Facts
| 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 |
