Green Bean Salad with Foie Gras
4 servings
30 minutes
Green bean salad with foie gras is the embodiment of refined gastronomy, combining the freshness of vegetables with the luxurious taste of foie gras and black truffle. This signature recipe was born from the search for an elegant balance of textures, blending tender beans, juicy artichokes, and aromatic mushrooms to create harmony in every bite. Lemon adds freshness while olive oil enhances the depth of flavor. Foie gras adds sophistication with its delicate and velvety texture, while truffle brings a subtle mystery. Perfect as an appetizer for special occasions, this salad surprises with its simplicity in preparation despite its luxurious taste. It pairs well with a glass of white wine and will adorn any festive table.
1
Boil the beans in a large pot. Cook until the beans are soft. Rinse with cold water.
- Green beans: 500 g
2
Slice the mushroom caps into thin slices and drizzle with lemon juice. Also slice the artichokes. Cut the truffle into thin strips. Dice the foie gras.
- Fresh mushrooms: 100 g
- Lemon: 0.5 piece
- Artichokes: 2 pieces
- Black truffles: 1 piece
- Foie gras: 200 g
3
Place the artichokes on a plate, top with beans, then add slices of mushrooms. Finish the construction with foie gras and truffles. Drizzle the salad with olive oil, season with salt and pepper.
- Artichokes: 2 pieces
- Green beans: 500 g
- Fresh mushrooms: 100 g
- Foie gras: 200 g
- Black truffles: 1 piece
- Olive oil: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
