• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Melee D'endives

  • Recipe Submitted by on

Category: Salads

 Ingredients List

  • 2 Heads Belgian endive
  • 1/2 lb Extra-fine fresh string
  • -beans
  • 3 oz Pate de foie gras
  • 12 Walnut halves

 Directions

WALNUT OIL DRESSING
Salt & pepper
1 Lemon; juice of
1 pn White pepper
1/4 c Walnut oil

Cut bases off endives and wash carefully, separating leaves. Dry and keep
chilled. Remove stems & ends from green beans & wash well. In small
saucepan, bring 1 cup salted water to full boil. Submerge beans & boil 4-5
minutes until crisp-tender. Pour beans into colander & douse with cold
water. Drain well. Slice pate de foie gras into thin strips & set aside. In
large bowl, combine endive, beans, & pate carefully with walnut Oil
Dressing. Divide salad among six chilled salad plates & sprinkle with
walnut halves. Serve at once. WALNUT OIL DRESSING: Whisk together lemon
juice and salt with pepper in a small bowl. Add oil slowly while shisking
vigorously. taste for seasoning and correct, if necessary.

LE BAGATELLE

K STREET, NW WASHINGTON, DC

GRUAUD-LAROSE, ST.-JULIEN, 1971

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