Difficulty:[usr 2 ]
To prepare the sauce, put the pepper and salt, then the lemon juice. Using a small whisk, mix, adding the oil and then the Barsac.
Cook the artichokes in salted boiling water, remove the leaves and the hay. Collect the bottoms, cut them diagonally.
Cook the green beans in salted boiling water for 5 minutes, then cool them with ice.
Cut the lettuce leaves into 4 or 6 pieces.
Arrange the artichoke bottoms on 4 plates. Layer the lettuce and green beans on top.
Then place the foie gras cut into very fine cutlets on top (there lies the whole secret of the delicacy of this salad). Garnish with chervil.
Serve with the gravy sauce.
My advice :The sauce must be soft to leave all its taste to the foie gras.; this is why I recommend a neutral oil. You can replace the artichoke hearts with avocado, but be careful, it's a little greasy for the marriage with foie gras.
Joëlle's point of view :Great success of this salad at the Bistro. The difficulty lies in the "escabèche" cut of the foie gras.
