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https://www.lifestylefood.com.au/recipes/17141/foie-gras-and-waldorf-salad

LifestyleFOOD.com.au

Foie Gras & Waldorf salad

Shannon Bennett rustles up this impressive salad recipe in the latest epiosde of Shannon Bennett's German Adventure.

Ingredients

  • For the Candied Walnuts:

  • 200g walnuts

  • 500 g stock syrup

  • For the Apple Batons:

  • 1 granny smith apple

  • For the Celery batons:

  • 2 sticks of celery

  • For the Brandy tea soaked sultanas:

  • 100g green sultanas

  • 1 cup earl grey tea

  • 30m brandy

  • For the Pan fried Foie Gras:

  • 100g foie gras

  • For the Apple vinaigrette & beurre noisette:

  • 100 gm salted French butter

  • 40ml apple vinegar

Method

  • For the Candied Walnuts::

  • 1.

    Bring walnuts up to boil in stock syrup

  • 2.

    Remove nuts, leave to cool

  • 3.

    When cool, deep fry until golden

  • For the Apple Batons::

  • 1.

    Cut apple into 2mm thin slices

  • 2.

    Cut apple into 2mm x 5com lengths

  • 3.

    Store in container and refrigerate

  • For the Celery batons::

  • 1.

    Wash celery and remove head and white off the bottom

  • 2.

    Cut celery into 5cm lengths

  • 3.

    Using a sharp knife slice along the top and bottom of the celery leaving you with a flat surface to work with

  • 4.

    Cut into 2mm thick batons

  • 5.

    Place in container and refrigerate

  • For the Brandy tea soaked sultanas::

  • 1.

    Combine all ingredients in heavy based pan

  • 2.

    On medium heat bring to boil for 10min

  • 3.

    Take off heat, cool reserve in liquid

  • For the Pan fried Foie Gras::

  • 1.

    Place foie gras into very hot pan and heat through

  • For the Apple vinaigrette & beurre noisette::

  • 1.

    Heat a small saucepan over a high heat. Add the butter, it will smoke and sizzle and take on a nutty (almost burnt) flavour and will be liquid in consistency. Remove immediately from the heat, add vinegar and allow to cool down in the pan.

  • 2.

    Once liquid is at room temperature, pass through a fine sieve.

  • 3.

    Discard the solids, reserving the liquid.

  • To serve::

  • 1.

    Arrange witlof leaves on the plate as a base for your salad.

  • 2.

    Place 7 pieces of apple and celery batons on top of the witlof.

  • 3.

    Add shavings of the fennel and 5 brandy sultanas and 5 walnuts to the salad. Take the shaved foie gras and place on the salad (you can mould the shavings to resemble flowers for a better effect).

  • 4.

    Garish the salad with celery shoots and a sprinkle pan de piece, drizzle with walnut oil.

  • 5.

    Add a slice of brioche and a piece of seared foie gras

  • 6.

    Finish with a drizzle of the apple vinaigrette

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Posted by Report
"Take the shaved foie gras and place on the salad (you can mould the shavings to resemble flowers for a better effect)"

- that should be "take the shaved fennel and place on the salad", yeah?