A SALAD FROM PARIS

This is for you Paris.

Paris, the city of love, expensive taste, art and of course – good food. Sitting close to the „Jardin de Tuileries“, enjoying my coffee and inhaling all the impressions of this romantic city, I got inspired for the recipe I will share with you in the following lines. It is simple, chic and super delicious and – of course – full of love.

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What do you need?

  • 3-4 Washed Chicory-salad
  • 1 lemon
  • Olive oil (extra native in a dark bottle)
  • 250 gram of butter
  • Balsamic-vinegar
  • Crema di balsamico
  • 1 duck breast
  • 1 orange
  • Fleur de Sel & fresh black Pepper
  • Walnuts & pine nuts
  • Honey
  • 1 ciabatta / white bread (what you prefer)
  • Garlic (1-2 cloves)

First, you have to prepare the orange. Peel it and fillet the fruit.

Then you prepare the duck. Rub it with one table-spoon of olive oil and salt the side with the fat. Preheat the oven to 230 degree, while you fry the duck on the „fat-side“ shortly before it turns black. Then wrap it into aluminum foil together with the oranges and lay it in the oven. Make sure to put the orange-filets as well as the „salty side“ of the duck on the bottom, so they both stay a little crispy.

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They look delicious, right? But control yourself, they aren´t ready yet – now it´s time for the breast to visit the oven cased in their aluminum coat.

Now prepare the bread:

Cut the garlic and mix it with 200 gram of butter. Apply some Fleur de Sel and spread the garlic butter on the cutten bread slices. Put them in the oven (just close to the duck), they will be ready in 10-15 minutes dependent on how crispy you like them.


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Now prepare the nuts:

Grab the butter, the Fleur de Sel, the Honey and the nuts.

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After roasting the nuts they will taste salty but sweet as honey butter. 

Take one tablespoon of butter, a pinch of Fleur de Sel and fry the nuts. If they start to brown, add one tablespoon of honey and reduce the heat.You apply the brown and warm nuts over the salad or parallel to it in a separate bowl so your guest can help himself.

Now prepare the salad:

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Cut the chicory-salad in 3 to 4 pieces and serve them close to each other on a plate, so that it looks like a garden of green roses (make sure it’s properly washed and dried!). Add a little Fleur de Sel on top of it.

Prepare the dressing and put it directly over the salad:

Mix olive oil, Balsamic-vinegar, Honey, and a quarter/half a citron
and pour it over the salad.

Take the duck out of the oven, (it has to be slight rosé in the middle) and cut it into elegant pieces. Drape it together with the nuts over the salad and grind fresh pepper over the whole plate. As a highlighter, apply some of the Crema di Balsamico.

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This is more than just a salad! This is the beginning of a new love story!

Bon appetit!

EATDRINKLOVEPASSION posted this recipe in their blog, which made me really proud.

Check it out!

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