Holiday Feature

Mixed Greens with Foie Gras

Makes 2 servings


Mixed Greens with Foie Gras 1/4 cup (45 g) golden raisins (sultanas)
1/4 cup (60 ml) sauterne wine
2 tablespoons flavorless vegetable oil
2 tablespoons extra-virgin olive oil
1 tablespoon walnut oil
1 tablespoon truffle oil (if unavailable,
   increase the vegetable oil to 3 tablespoons)
1 tablespoon cider vinegar
1 teaspoon port
Dash of Tabasco (hot chili) sauce
1 teaspoon peeled and finely minced shallot
1/4 teaspoon peeled and finely minced garlic
Sea salt to taste
Freshly ground black pepper to taste
6 cups mild lettuces (such as mache, bibb,
   Boston or butterhead), washed and dried
4 ounces (125 g) duck or goose bloc foie gras,
   cut into 4 equal slices
Toast Points


1. In a small bowl, soak the raisins in the sauterne. Macerate at room temperature at least 1 hour or overnight.

2. To make the dressing, whisk together all remaining ingredients except the lettuces and foie gras. Leave dressing 1 hour at room temperature or overnight in the refrigerator.

3. Strain the raisins and add the liquid to the dressing. Set the raisins aside.

4. When ready to serve, toss the greens with the raisins and enough dressing to moisten. Adjust salt and pepper. Divide between 2 plates. Place a piece of foie gras on both sides of each salad. Pass toast points separately.

Recipe from:

Perfect Picnics For All Seasons
By Gail Monaghan
Photographs by Eric Jacobson
Abbeville Press
ISBN: 1-55859-802-2
Recipe reprinted by permission


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This page created December 1998; modified November 2006