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ALLE RETTER FRA OLIVIERS&CO

CRUNCHY SALAD WITH SUMMER TRUFFLE & FOIE GRAS

CRUNCHY SALAD WITH SUMMER TRUFFLE & FOIE GRAS

Ingredients for 4 peoples

  • 4 small heads bibb lettuce
  • 4 chicken breasts
  • 20 blanched hazelnuts
  • 80 g (3 oz) raw foie gras
  • 1 jar O&CO sliced summer truffle
  • 6 tablespoons O&CO black truffle olive oil
  • 1 tablespoon O&CO apple fruity condiment
  • 2 tablespoons O&CO basic olive oil
  • O&CO fleur de sel
  • freshly ground black pepper

Preparation

Preparing 20 min. Cooking 10 min. Waiting nc.

Rinse the lettuce leaves and spin dry. Shave the foie gras using a vegetable peeler. In a salad bowl, layer the foie gras shavings, lettuce leaves, and the summer truffle slices.

Drizzle with the truffle olive oil and apple condiment. Gently toss and reserve at room temperature. Meanwhile, cut the chicken breasts crosswise into strips. Heat the basic olive oil in a skillet until hot. Add the chicken pieces and sauté until golden on all sides.

Toss in the hazelnuts and roast for few minutes. Spoon the chicken and hazelnut over the salad, season with salt and pepper to taste. Toss gently and serve immediately.

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