Basque salad with foie gras

When the sun warms the Pyrenees and the markets are bursting with color, this Basquaise salad revisited is an invitation to savor summer with elegance and gourmandise. Melt-in-the-mouth peppers, crunchy beans, melting foie gras and Bayonne ham… a marriage of the South-West, with a hint of Espelette, for a sensory escapade in every bite. Perfect on the terrace, with a glass of chilled rosé! There’s nothing like a good Basque salad to celebrate summer.

Ingredients (serves 4):

1 red bell pepper
1 yellow bell pepper
1 green bell pepper
1 red onion
2 ripe tomatoes (or 8 cherry tomatoes)
1 garlic clove
150 g green beans (fresh or frozen)
4 slices foie gras (40-50 g per person)
A few slices of Bayonne ham
Mesclun or arugula salad
Espelette pepper
Balsamic or sherry vinegar
Olive oil
Salt and pepper

For an exceptional touch, opt for artisanal foie gras from Relais Gourmetperfect for your Basquaise salad.

Preparation:

1. Cooking vegetables :

Chop the peppers, red onion and garlic.
Sauté over low heat in a drizzle of olive oil, until tender and lightly caramelized (10-15 min).
Add salt, pepper and a pinch of Espelette pepper.

2. Green beans :

Blanch for 4 minutes in boiling salted water.
Refresh immediately in cold water to set the color and retain the crunch. These beans add a unique touch to the Basque salad.

3. Tomatoes :

Cut tomatoes into quarters or cherries in half.
Season with a drizzle of olive oil, a pinch of salt and a dash of chilli pepper.

4. Foie gras :

Half-cooked: cut into attractive slices.
Pan-fried: sear for 30 seconds on each side in a hot, fat-free frying pan. Drain on absorbent paper.

5. Dressage :

On each plate, arrange the green salad, pan-fried vegetables, beans and tomatoes to form a magnificent Basquaise salad.
Add the Bayonne Ham in pieces.
Finish with the slices of foie gras.
Drizzle with olive oil and vinegar.
A sprinkling of Espelette chilli pepper adds the finishing touch to your Basquaise salad.