yields four servings
1 7- to 8-ounce head of escarole, coarsely torn
6 Medjool dates, halved, pitted, diced
1/2 cup walnut pieces, toasted
5 bacon slices, cut crosswise into strips
1/3 cup walnut oil or extra-virgin olive oil
1 large shallot, chopped
2 tablespoons red wine vinegar
fine sea salt
Combine escarole, dates, and walnuts in large bowl. Cook bacon in medium skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels to drain. Add bacon to bowl with salad.
Discard drippings from skillet; add walnut oil. Place over low heat. Add shallot; sauté until soft, about 3 minutes. Remove skillet from heat; add vinegar and whisk to blend. Season vinaigrette with sea salt and black pepper. Gradually add warm dressing to salad, tossing to coat. Divide among plates.
bacon recipe courtesy of: Myra Goodman and Sarah LaCasse, Bon Appétit, February 2011
Showing posts with label walnut vinaigrette. Show all posts
Showing posts with label walnut vinaigrette. Show all posts
Thursday, February 03, 2011
Sunday, November 16, 2008
1287. FOIE GRAS and SCALLOP and BACON SALAD with MUSCAT WINE DRESSING
serves one
For the dressing
200 ml muscat wine
150 grams unsalted butter
salt
150 grams tranche of duck foie gras
2 large hand-dived scallops
1 tablespoon vegetable or olive oil
For the salad
mixed leaves
½ orange, in segments
1 tablespoon shallots, diced
1 tablespoon lentils, cooked
1 tablespoon tomato concassé
1 tablespoon pine nuts, toasted
walnut vinaigrette (four parts walnut oil to one part vinegar)
30 grams bacon, grilled and crumbled
To make the dressing, bring the Muscat to the boil. Ignite to burn off alcohol. Whisk in butter. Return to boil and season. Keep warm.
Put the oil in a pan and when hot sear the foie gras on both sides. Place the foie gras on buttered paper, put it into the oven and cook until just tender inside.
Article continues below
Sear the scallops on both sides in hot oil and butter.
In a separate bowl, mix the salad ingredients together and then place in the centre of plate. Drain the foie gras and scallops and place on top of salad. Pour dressing around plate and serve.
courtesy of: Clive Dixon | Caterer Search, Quadrant House, The Quadrant, Sutton, Surrey, SM2 5AS, UK
For the dressing
200 ml muscat wine
150 grams unsalted butter
salt
150 grams tranche of duck foie gras
2 large hand-dived scallops
1 tablespoon vegetable or olive oil
For the salad
mixed leaves
½ orange, in segments
1 tablespoon shallots, diced
1 tablespoon lentils, cooked
1 tablespoon tomato concassé
1 tablespoon pine nuts, toasted
walnut vinaigrette (four parts walnut oil to one part vinegar)
30 grams bacon, grilled and crumbled
To make the dressing, bring the Muscat to the boil. Ignite to burn off alcohol. Whisk in butter. Return to boil and season. Keep warm.
Put the oil in a pan and when hot sear the foie gras on both sides. Place the foie gras on buttered paper, put it into the oven and cook until just tender inside.
Article continues below
Sear the scallops on both sides in hot oil and butter.
In a separate bowl, mix the salad ingredients together and then place in the centre of plate. Drain the foie gras and scallops and place on top of salad. Pour dressing around plate and serve.
courtesy of: Clive Dixon | Caterer Search, Quadrant House, The Quadrant, Sutton, Surrey, SM2 5AS, UK
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