Mixed Baby Lettuces with Warm Cassis Vinaigrette and Foie Gras Toasts

By corlear

When speaking in terms of regional cooking, foie gras is usually associated with southwestern France. Yet every gastronomic temple worthy of its accolades throughout France will feature divinely rich foie gras, and restaurants in Burgundy are certainly no exception.

The salad here is designed around two favorite culinary souvenirs that bicyclists and other visitors like to cart back from their travels in France—fabulous cassis from Lucien Jacob in Echevronne, in Burgundy, and tinned or jarred pure duck or goose liver pâté purchased either from weekly open-air markets or at last-minute gastronomique kiosks in French airports. Delicious American-made foie gras products can also be ordered from the vivacious Ariane Daugin of D’Artagnan in New Jersey (201-729-0748).

Since this rather extravagant salad combines sweet, savory and rich flavors all at once, wine can be a tough match. I suggest a flute of fine French Champagne or a glass of slightly sweet Alsatian Riesling.

Ingredients

• For the Warm Cassis Vinaigrette:
• 1/2 cup walnut or hazelnut oil
• 3 shallots, minced
• 1/2 cup vegetable oil
• 2 1/2 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• 1/4 cup crème de cassis
• 1 tabespoon honey
• Sea or coarse salt and freshly ground black pepper to taste
• For the Foie Gras Toasts and Salad:
• 6 ounces best-quality terrine or pâté of duck or goose foie gras, slightly chilled
• 12 rounds French breod (1/2 inch thick), toasted
• 12 to 14 cups mixed baby lettuces and greens, washed and spun dry
• 2 semi-ripe red-skinned pears, cored and cut into thin slices
• 1/3 cup hazelnuts, lightly toasted, skinned, and coarsely chopped
• Note: Baby lettuces, or mesclun, are available at specialty food stores and some supermarkets.

Preparation

Step 1

1. Make the warm cassis vinaigrette: Heat 1/4 cup of the walnut oil in a small saucepan over medium heat. Add the shallots and sauté for 5 minutes. Reduce heat to low and whisk in the remaining 1/4 cup walnut oil along with the vegetable oil, vinegar, lemon juice, cassis, and honey. Season with salt and pepper to taste. Keep the vinaigrette warm over low heat while preparing the salad. The vinaigrette may also be made in advance and reheated. It will keep in the refrigerator for at least 1 week.)

2. To make the foie gras toasts, spread the foie gras generously over each toast round. Set aside in a cool place until ready to use.

3. When ready to serve the salad, heat 6 salad plates, 8 to 9 inches in diameter. Toss the baby lettuces together with the pears in a large mixing bowl and divide this mixture evenly among the 6 warmed plates. Sprinkle the top of each salad with some chopped hazelnuts.

4. Heat the cassis vinaigrette over medium-high heat until it begins to sizzle. Immediately spoon about 2 tablespoons of the vinaigrette over each salad. Place 2 foie gras toasts on the edge of each salad and serve at once.