This elegant bistro-style plate brings together delicately salted slices of cured magret, fragrant marinated artichokes and a crisp toast crowned with silky foie gras. Minimal cooking, maximum flavor and texture — the perfect salad for a special occasion or a striking starter.
Ingredients
- Cured duck breast (magret) — 150–200g (5 1/2–7 oz), thinly sliced
- Salad greens mix (lettuce, frisée, radicchio) — 1 bunch
- Marinated artichokes — 4–5, cut into wedges
- Cherry tomatoes — 6–8, halved
- Onion or shallot — 1, thinly sliced
- Black olives — 1/2 cup
- Baguette — 2–3 slices
- Foie gras (terrine or pâté) — 2–3 thick slices
- Balsamic glaze — for drizzling
Step-by-Step Recipe
- Arrange a bed of salad greens on a large flat platter, gently fluffing the leaves.
- Scatter the marinated artichoke wedges, cherry tomato halves, onion rings and black olives evenly over the greens.
- Add the thin slices of cured duck breast, fanning them neatly around the edges of the plate.
- Toast the baguette slices until crisp, top with foie gras, and place the toasts in the center of the salad. Just before serving, drizzle generously with balsamic glaze.
Nutritional Value per Serving
| Calories | ≈ 635 kcal |
| Protein | ≈ 28 g |
| Fat | ≈ 45 g |
| Carbohydrates | ≈ 25 g |
| Fiber | ≈ 4 g |
| Sugar | ≈ 6 g |
| Sodium | ≈ 900 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
📹 Watch video recipe in our Telegram channel
Tips and Variations
- Greens: combine tender leaves with crisp frisée for a salad with more dimension.
- Bread: ciabatta or brioche can replace the baguette — sweet brioche especially pairs beautifully with foie gras.
- Dressing: balsamic glaze can be swapped for a classic vinaigrette made with olive oil, red wine vinegar and a pinch of Dijon mustard.
- Temperature: serve the foie gras at room temperature so its aroma and texture open up fully.
- Finishing touch: for a little crunch, add a handful of toasted walnuts or hazelnuts just before serving.
FAQ
What can I use instead of foie gras?
Try duck pâté or a good-quality chicken pâté enriched with butter. The texture will be similar, while the flavor is softer and more accessible.
Can I use fresh artichokes instead of marinated?
Yes, but they need to be boiled until tender and dressed with olive oil, salt and lemon juice. Marinated artichokes save time and add a bright, tangy note.
How do I serve the salad so it stays crisp?
Assemble the greens and vegetables ahead of time, but add the toasts and foie gras at the last moment, and dress the salad just before serving.