C&RB CLUB RECIPE
Frisee with Foie Gras Crouton
Submitted by Richard Nielsen, Jr., Executive Chef, The Tuxedo Club, Tuxedo Park, N.Y.
Yield: 10 portions
Amt Ingredient
4 heads frisee lettuce
1 small baguette
2 lbs. Hudson Valley foie gras
¼ cup pine nuts
5 figs
1 dozen baby golden beets
1 cup sherry vinaigrette
to taste salt and white pepper
1 cup sherry vinaigrette (see recipe below)
For the Sherry Vinaigrette:
Amt Ingredient
3 ozs. sherry vinegar
4 ozs. salad oil
1 tbsp. Dijon mustard
to taste sugar, salt and pepper to
Procedure:
- Cut, wash and spin-dry frisee.
- Cut baguette into 10 bias-cut, ¼-inch thick slices, drizzle with olive oil, salt and pepper, and toast in a 350-degree oven until light golden brown.
- Toast ¼ cup pine nuts on low to medium heat in a dry sauté pan
- Wash and lightly oil the baby beets, wrap in foil and roast in a 350-degree oven for 1 hour or until firm but cooked. Cool, clean, peel and quarter the beets and reserve.
- Make the sherry vinaigrette.
- Wash and remove the root and stem ends from the figs and slice in half on the bias.
- Soak the foie gras in salted water at room temperature until pliable. Break the lobes apart at the natural seam and remove vein with pliers. Slice in thick, 3-oz. slices and chill.
- Sear foie gras on low-medium heat on both sides and place on crouton.
- Toss frisee lightly in sherry vinaigrette, season to taste and plate. Add baby beets, pine nuts, figs and foie gras crouton to plate. Drizzle outside of plate with additional vinaigrette for garnish.
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