Foie Gras Toasts with Greens and Verjus Port Glaze |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 12 |
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These toasts are also delicious without the foie gras or with a slice of country pâté substituted for the foie gras. Ingredients:
2/3 cup white verjus (juice of unripe fruits, primarily grapes) or 3 tablespoons fresh lemon juice |
1/2 cup tawny port |
3 tablespoons sugar |
1 1/2 tablespoons sherry vinegar |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
3 tablespoons pure walnut oil |
1 lb frisée (pale leafy parts only), torn into small sprigs (6 cups) |
1 lb belgian endives (3 or 4), trimmed and cut crosswise into 1/4-inch-thick slices (3 cups) |
1/2 lb radicchio, halved lengthwise, cores and coarse center ribs discarded and leaves torn into bite-size pieces (3 cups) |
12 (1/2-inch-thick) slices pain de mie, pullman loaf, or firm white sandwich bread, crusts discarded |
1 lb chilled foie gras terrine, unmolded if necessary |
fleur de sel or kosher salt to taste |
Directions:
1. Make Port glaze: Bring verjus, Port, and sugar to a boil in a 1-quart heavy saucepan, stirring until sugar is dissolved, then boil until syrupy and reduced to about 1/3 cup, 8 to 12 minutes.
2. Make vinaigrette: Whisk together vinegar, salt, and pepper in a bowl, then add walnut oil in a slow stream, whisking.
3. Just before serving, toss frisée, endives, and radicchio in a bowl with just enough vinaigrette to coat.
4. Make toasts: Put oven rack in upper third of oven and preheat oven to 400°F.
5. Toast bread slices on a baking sheet, turning over once, until pale golden, about 8 minutes. Cut foie gras terrine into 12 slices (about 1/4 inch thick) and put 1 on each toast (trim toasts to size of foie gras if desired). Sprinkle lightly with fleur de sel, then halve toasts diagonally. Let toasts stand, loosely covered with plastic wrap, 5 to 10 minutes, to bring foie gras to room temperature.
6. Put 1 foie gras toast on each of 12 plates and drizzle with Port glaze, then divide salad among plates.
7. Cooks' notes:
8. · Glaze and vinaigrette can be made 4 hours ahead and kept separately, covered, at room temperature. · Foie gras toasts can be prepared 1 hour ahead and kept, covered with plastic wrap, at room temperature.
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