Porcini, Artichoke and Foie Gras Salad

No ratings yet

Porcini, Artichoke and Foie Gras Salad

Porcini, Artichoke and Foie Gras Salad
Servings 4


  • Truffle Vinaigrette
  • 2 tablespoons chopped chives
  • 1/4 cup walnuts roughly chopped
  • Coarse salt
  • 4 cups mesclun
  • 8 ounces foie gras 2 1/2 inch slices and cut in half to yield 4 pieces
  • 5 tablespoons olive oil
  • 1 pound porcini mushrooms
  • 4 medium artichokes


  • Remove the tough outer leaves of the artichoke and remove the choke with a spoon. Slice the artichoke hearts into thin slices (about 1/8-inch thick).

    Clean the porcini mushrooms and remove the stems. Cut into "batonnets" slices that are 1 1/2 inch long by 1/4 inch thick.

    In a saute pan saute the artichokes in 2 tablespoons olive oil, seasoning with salt and pepper. Cook until the artichokes are slightly caramelized. In another pan, saute the mushrooms in 3 tablespoons olive oil, seasoned with salt and pepper until they are slightly caramelized.

    Lightly flour the foie gras on both sides. Sear in a medium hot, dry saute pan about one minute on each side.

    To plate the dish, place one cup of greens on each plate. Evenly divide the artichokes and mushrooms and place on top of the greens. Top each with a slice of foie, sprinkling a line of coarse salt over the top of each fioe piece. Spoon about 2 tablespoons of the vinaigrette over each salad. Sprinkle with walnuts.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.