SIDE DISHES

 

SALAD OF FOIS GRAS AND BLACK TRUFFLE

Ingredients for 4 people:

2 hearts of lettuce
200 grams of green beans
80 g of goose liver
80 grams of black truffles
oil, salt, white pepper, balsamic vinegar

Clean the two heads of lettuce and extract the hearts, tear off the leaves and put them on the serving dish with a rounded shape. Boil the green beans in salted water; drain at the right point of cooking and deposit them in a bowl to cool slightly. Julienne the goose liver (around 80 grams) and the black truffles (80 g). Mix to the lettuce hearts, the beans, the liver, and the truffles, by placing them one above the other, in the order described. Season with a pinch of salt and pepper, a drizzle of olive oil and a tablespoon of balsamic vinegar. Serve at the table.

 

MUSHROOM AND BLACK TRUFFLES SALAD

Ingredients for 4 people:

200 grams of cultivated mushrooms
100 gr. of emmental
100 grams of cooked ham
100 grams of fresh burgundy truffles (black summer)
a stalk of white celery
salt, pepper, olive oil
100 grams of fresh burgundy truffles (black summer)

Wash the mushrooms and chop them into thin slices. Put the slices in a bowl to soak in lemon juice. Cut the emmental, the ham and the celery into strips and add them into the bowl with the mushrooms. Season with salt, pepper and oil. Mix well, then pour the salad in a serving dish and serve sprinkled with slices of truffles.