Recipe - Melee Dendives

2 Heads Belgian endive
One half pound Extrafine fresh string
beans
3 ounce Pate de foie gras
12 Walnut halves

WALNUT OIL DRESSING
Salt & pepper
1 Lemon; juice of
1 pn White pepper
One fourth cup Walnut oil

Cut bases off endives and wash carefully, separating leaves. Dry and keep
chilled. Remove stems & ends from green beans & wash well. In small
saucepan, bring 1 cup salted water to full boil. Submerge beans & boil 45
minutes until crisptender. Pour beans into colander & douse with cold
water. Drain well. Slice pate de foie gras into thin strips & set aside. In
large bowl, combine endive, beans, & pate carefully with walnut Oil
Dressing. Divide salad among six chilled salad plates & sprinkle with
walnut halves. Serve at once. WALNUT OIL DRESSING: Whisk together lemon
juice and salt with pepper in a small bowl. Add oil slowly while shisking
vigorously. taste for seasoning and correct, if necessary.

LE BAGATELLE

K STREET, NW WASHINGTON, DC

GRUAUDLAROSE, ST.JULIEN, 1971

From the Micro Cookbook Collection of French Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.