Lentil salad and foie gras tide

The lens salad with foie gras is an original and delicious way to enjoy these two wonderful ingredients.

Ingredients for 4 people 

  • 200 g of green lentils
  • 200 g foie gras Vintage duck
  • 1/2 onion
  • 1/2 carrot
  • 30g salted butter
  • 1 bouquet garni
  • Sea salt
  • Salt and freshly ground pepper

Warm lentil salad and foie gras

  • Peel and cut the’onion into small dice.
  • Peel and cut the carrots into small cubes.
  • Melt the butter in a pan, sauté the carrot. Add lentils, bouquet garni and pour three times the volume of water lenses.
  • Bring to a boil and cook on low heat 25 to 30 minutes. Halfway to salt.
  • Cut the foie gras into slices to’Using’a knife whose blade was soaked in the’hot water.
  • Refrigerate.
  • Drain the lentils if necessary, divide among 4 plates and sprinkle with sea salt and pepper.
  • Place a few slices of foie gras on top.

B.A.BA the head

This recipe can be served with slices of toasted country bread.

Cave side:
Red Bergerac

Words of the kitchen:
Suer: eliminate’vegetation water of’a vegetable gently heating without staining in fat to concentrate flavor.

Calories per person: 313

Photo: C. Herlédan