Perigourdine salad

Method

1. 1

   Preparation of ingredients

2. 2

   First wash the batavia salad thoroughly in fresh water, then spin it thoroughly. Cut it out coarsely and put it in a large bowl. Meanwhile, also remove walnut kernels, dried magret, mid-cooked foie gras and count the quail eggs, croutons and duck gizzards.

3. 3

   Cooking eggs and heating

4. 4

   Boil a small pot of water. Dip the quail eggs gently for about 4 minutes. Refresh them in cold water, then peel them. Take advantage of this time to gently warm candied gizzards in a hot pan, without any extra fat.

5. 5

   Assembling the salad

6. 6

   Place the batavia salad harmoniously on the plates. Divide the dried slices of magret, warm gizzards and walnut kernels. Add mid-cooked foie gras, cut into small dice for better distribution. Cut the quail eggs in half and place them nicely on each plate.

7. 7

   Preparation of dressing and dressing

8. 8

   In a bowl, mix nut oil with raspberry vinegar, salt and pepper according to your taste. Whisk to emulsify the sauce. Gently top the dressing salad when serving, then add the crusts to bring crunch to the set.

9. 9

   Service

10. 10

    Serve the fresh perigourdine salad immediately so that the different ingredients retain all their flavour and texture. Offer this generous salad as an entry or main course, accompanied by a good country bread for a gourmet and friendly meal.

Nutrition

calories

205

fatContent

15

fiberContent

1.7

sugarContent

2.2

sodiumContent

1.1

proteinContent

10.2

carbohydrateContent

6

saturatedFatContent

4.8

Indicative values from the source, for the original recipe.

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