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Landaise salad inspiration

Home > Life style > Recipes > Landaise salad inspiration
Recipe proposed by : Nanie Cuisine
Recipe type : Starters


Preparation time : 30 minutes
Difficulty : Easy
Cooking time : 30 minutes
Cooking cost : Affordable

Ingredients

Serves 4:

For the salad base:
- 1 green salad (lettuce, escarole, baby greens, ...)

For the garnish :
- 1 duck breast
- 20 slices of smoked duck breast
- 12 quail eggs
- 8 pink radishes
- 4 green asparagus
- 8 white asparagus
- 80 g of duck foie gras
- 4 slices of farmhouse bread
- 20 g of Pyrenean sheep cheese
- about 20 hazelnuts
- salt flower

For the seasoning :
- 2 tablespoons of wine vinegar
- 2 tablespoons of balsamic vinegar
- 4 tablespoons of oil
- salt
- Espelette pepper

Preparation

  • Wash the asparagus and cut off the base.
  • Steam them for 10 to 12 minutes: prick with the tip of a knife to check for doneness.
  • Cook quail eggs in water for 4 minutes. Shell them.
  • Wash the radishes and cut them into slices.
  • Roast the hazelnuts in a non-stick pan for 4 to 5 minutes, stirring regularly.
  • Salt the duck breast on the flesh side.
  • In a frying pan, place the duck breast on the skin and cook over low heat for 15 to 20 minutes, regularly removing the cooking fat. The duck should remain pink in the middle.
  • Place a base of salad in soup plates. Sprinkle with slices of radish, roasted hazelnuts, shavings of sheep's milk cheese slices of smoked duck breast and quail eggs.
  • Arrange the white and green asparagus. Add a nice slice of slice of duck breast and the foie gras served on a slice of toasted country bread and sprinkled with fleur de sel.
  • Make a vinaigrette with wine vinegar, balsamic vinegar, oil, salt and Espelette pepper. Dress the salad with this dressing.

Suggestions:

  • For more generous proportions, you can include more green and white asparagus in the recipe.
  • You can also add duck gizzards that have been browned in a pan.
   
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