Foie Gras salad with asparagus and cherry tomatoes

Foie Gras is an exquisite delicacy that can be served on a festive table or on a regular day. This is a duck or goose liver with a delicate refined taste. It can be used as appetizers, such as cut into thin slices and placed on toasted bruschetta.

You can fill puff pastry or shortcrust pastry tartlets with foie gras. Foie gras also works well as an ingredient in more complex dishes, such as risotto. You can use a simple dish, such as a salad or a light snack, to familiarize yourself with this deliciously tasty product. 


Asparagus - 70 g

Cherry tomatoes - 50 g

Block of Duck Foie Gras - 60 g

Lemon juice - 1 tsp

Olive oil - 1 tbsp

Salt, pepper - to taste

Greens - optional 

Make 1 serving of salad

Duck Foie Gras is used in the salad recipe. Before preparing dishes with this product, it is best to put the jar of Foie Gras in the refrigerator where it becomes a little more dense, facilitating both its removal from the jar and cutting into fine slices. Prepare other foods as usual - asparagus, cherry tomatoes, lemon, oil.

Cut the cherry tomatoes into halves, or if the tomatoes are too large, you can cut them into quarters. Other tomatoes will work well provided they are sweet and firm. Place the chopped tomatoes in a bowl.

2 2b. Use fresh asparagus for the salad. First you need to snap the  stems, discarding the bases. Then dip the asparagus tips in boiling salted water and simmer for no more than 3 minutes. After that, you need to quickly cool the asparagus - it is best to transfer it from a saucepan of boiling water to a bowl of ice. This will keep the asparagus bright green and slightly crunchy. It is very important not to overcook the asparagus and prevent it from becoming soft and shapeless. This will negatively affect both the taste and appearance of the salad.

3 3b. Cutthe asparagus into pieces 2-3 cm long, mix in a bowl with the tomatoes and add olive oil and lemon juice. If desired, you can add a little salt and pepper, or any other spices to taste, but season lightly so as not to overpower the other ingredients. You could also use truffle oil for dressing.

4. Place a serving of salad on a plate. Remove the chilled Foie Gras from the jar, cut into small pieces and carefully place on top of the salad. If you want, you can add fresh herbs before serving - green onions, parsley, basil. Add a pinch of ground pepper if desired. An original and perfect Foie Gras salad is ready. You can serve it immediately. Such a dish can make a light snack or be served as a starter.

5 5b 6 6b. 

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