Method
Foie Gras
Lightly score the slices of foie gras on both sides, then season liberally with salt and freshly ground black pepper.
Sear in a dry skillet over a medium flame for about 30 seconds on each side.
Sprinkle a pinch of coarse salt over each slice and chop it. Keep it aside.
For salad
To prepare a salad, add julienned apple, daikon radish, and kohlrabi to a bowl.
Add one tablespoon of olive oil and mix well.
Next, take some mizuna leaves and drizzle them with olive oil. In a serving bowl, place the mizuna leaves and add the mixed ingredients on top.
Sprinkle chopped chives, crushed hazelnuts, and chopped foie gras on top.
Finish by drizzling a mixture of smoked maple syrup, soy sauce, and olive oil over the salad and serve.
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