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This Mediterranean main features large. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
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Mushroom Salad, With Pan Fried Duck Liver, & Beluga Cavia
Description
This Mediterranean main features large. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Rock salt to taste 2 Lemons Hazelnut Vinaigrette: 1 tb Sherry vinegar 4 tb Hazelnut olive oil 1 ts Chives, finely chopped 1 Screw top jar (optional) Salt and pepper to taste Beluga Caviar Vinaigrette: 2 ts Beluga Caviar 2 ts Truffle juice 1 tb Olive oil 1 ts Chives, finely chopped For the Mushroom Leek Salad: 2 c Leeks 2 c Mushrooms, sliced into Quarters (Kona Oyster, Portobello, shittake) 2 tb Hazelnut oil
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Garnish : 4 sl Sonoma Duck Liver (1 ounce Each) 4 Sprigs chervil For Artichoke: Snap the stem from the bottom of artichoke.
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Remove the leaves with a paring knife by circulating around the artichoke to have a nice half moon
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shape .
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Re-trim the center tip, scoop out the center of each artichoke heart, and scoop out the fibrous choke.
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Place artichoke in cold lemon water, use the juice of one lemon, which will prevent discoloring.
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Bring a pot of water to a boil with the juice of one lemon and seasoned with rock salt.
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Rinse artichokes with clean cold water and
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cook for about 20 minutes until done in the boiling water.
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Set aside so artichoke can cool in liquid.
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Hazelnut Vinaigrette:
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Combine sherry vinegar, hazelnut olive oil, salt and pepper in a screw top jar,
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cover tightly and shake vigorously for 20 seconds.
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Beluga Caviar Vinaigrette: In a small bowl
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combine the caviar, truffle juice, olive oil and chives together and
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mix gently,
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set aside.
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Mushroom and Leek Salad: Clean the leeks and cut into 3-inch long ribbons.
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Cook the leeks in a pot of salted boiling water.
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When cooked, chill in ice water to keep color bright.
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Strain and toss with a few teaspoons of the Beluga caviar vinaigrette, set aside.
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Saute the mixed mushrooms in a hot pan with hazelnut oil, season to taste with hazelnut vinaigrette.
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Set aside.
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On 4-inch plates, place a 4-inch round ring in the center.
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Fill with the leek salad and spread outward around side of ring.
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Place the artichokes, tossed in the hazelnut vinaigrette in the center of the top of the leeks.
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Add the mushrooms salad on top of the artichokes.
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Cook the duck liver in a frying pan for a few minutes and then
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place the duck liver on the mushrooms.
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Drizzle some Beluga Caviar vinaigrette around the salad.
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Serve immediately.
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Recipes from Phillipe Padovani, Executive Chef, Manele Bay Hotel
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 47.0kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 80.0mg4%
- Total Carbohydrate 10.2g4%
- Dietary Fiber 5.4g22%
- Sugars 0.3g
- Protein 3.3g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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