Ingredients:
- Tea Rubs: 1 tablespoon (a blend of black tea leaves, ground tarragon, and a pinch of sugar)
- Foie gras: 200g, thinly sliced
- Mixed salad greens: 4 cups (such as arugula, frisée, or mâche)
- Shallots: 2, thinly sliced
- Red wine vinegar: 2 tablespoons
- Extra virgin olive oil: 3 tablespoons
- Salt: to taste
- Black pepper: to taste
- Toasted brioche or baguette slices (optional): for serving
- Fresh berries or fruit compote (optional): for serving
Instructions:
- Prepare the Tea Rubs: In a small bowl, mix the black tea leaves, ground tarragon, and sugar. Crush the tea leaves lightly with a mortar and pestle or use a spice grinder to create a fine blend.
- Season the Foie Gras: Lightly dust both sides of the foie gras slices with the tea rubs. Set aside.
- Prepare the Salad Greens: Wash the salad greens thoroughly and pat dry. Arrange the greens on a serving platter or individual plates.
- Make the Vinaigrette: In a small jar, whisk together the red wine vinegar, extra virgin olive oil, salt, and black pepper until well combined.
- Sear the Foie Gras: Heat a non-stick skillet over medium heat. Add the foie gras slices and sear until golden brown on both sides, about 1-2 minutes per side. Be careful not to overcook, as foie gras can become tough.
- Arrange the Salad: Place the seared foie gras slices on top of the salad greens. Drizzle the vinaigrette over the salad.
- Serve: Serve immediately with toasted brioche or baguette slices and fresh berries or fruit compote on the side, if desired.
Tips:
- The tea rubs add a unique aroma and depth of flavor to the foie gras, complementing its rich taste.
- For a more indulgent presentation, consider serving the salad with a sweet wine reduction or a drizzle of truffle oil.
- This French Foie Gras Salad with Tea Rubs recipe is perfect for a special occasion or a gourmet dinner party. The addition of tea rubs creates a memorable and aromatic twist on a classic dish.