Warm Vegetable Salad topped with Caramelized Foie-grass

Difficulty: ★☆☆


  • 4 Pieces of foie-gras (1oz. per piece approx.).
  • 2 Tablespoons moscovado sugar.
  • 1/2 lb Salad sprouts (arugula, endive, lambs lettuce, lollo roso, oak leaf lettuce).
  • 4 Carrots.
  • 2 oz Green beans.
  • 3 oz Broccoli.
  • 3 oz Zucchini.
  • Mild olive oil (0.4°)
  • Sherry balsamic vinegar reduction.
  • 12 Chive stems.

Category: First course


Peel carrots. Chop carrots, green beans, zucchini (with the skin on ) in thin julianne strips. Separate broccoli intoflorets. Heat a dash of olive oil in a Nonstick Magefesa Skillet and cook vegetables until crispy tender. Set aside. Sprinkle foie gras pieces with moscovado sugar and caramelize with the help of a torch or an iron salamander
Arrange warm sautéed vegetables on a bed of salad sprouts, previously seasoned with a dash of olive oil and salt. Place caramelized foie gras pieces on top. Dress with reduced balsamic vinegar and sprinkle with chopped chives.

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