Fresh Foie Gras, Warm Cauliflower Salad and Madeira Vinaigrette is an extraordinary starter dish that lives up to the name ‘appetizer’. Exquisitely good! This recipe may also be served as a luncheon main course.
Fresh Foie Gras Warm Cauliflower Salad and Madeira Vinaigrette

Fresh Foie Gras, Warm Cauliflower Salad and Madeira Vinaigrette
 
Author:
Recipe type: Appetizer
Cuisine: French
Serves: 2
Ingredients
  • 2 Tablespoons olive oil
  • 2 Tablespoons walnut oil
  • 2 slices fresh foie gras
  • 1 teaspoon chives; chopped
  • 1 small head cauliflower
  • 5 Tablespoons Madeira
  • 1 Tablespoon shallot; chopped
  • 1 teaspoon Dijon mustard
Instructions
  1. Break cauliflower into florets and cook in boiling salted water; set aside.
  2. Sweat the shallots with 1 tablespoon water until translucent and water is gone. Add Madeira to shallot and cook until reduced by half. Remove from heat and whisk in mustard and creme fraiche followed by the oils, check seasoning. Set aside but keep warm.
  3. Heat a heavy frying pan, season the foie and cook, without oil. The fat in the foie gras will provide the fat for cooking.
  4. Warm the cauliflower. Drain it thoroughly on paper. Portion the cauliflower on a plate followed by the foie gras and spoon over the vinaigrette and chives.

Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating Epicurus.com to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.