{"id":4258,"date":"2016-06-03T13:46:36","date_gmt":"2016-06-03T13:46:36","guid":{"rendered":"http:\/\/badiavinagres.com\/fr\/?p=4258"},"modified":"2016-06-03T13:58:44","modified_gmt":"2016-06-03T13:58:44","slug":"salade-dautomne-au-foie-gras","status":"publish","type":"post","link":"https:\/\/badiavinagres.com\/fr\/salade-dautomne-au-foie-gras","title":{"rendered":"Salade d\u2019automne au foie gras"},"content":{"rendered":"
\n \n
<\/div>\n\n
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Pour 4 personnes
\nTemps de pr\u00e9paration : 30 minutes (et 48 heures pour le foie gras)<\/p>\n<\/div>\n

\n Pour le foie gras:<\/h3>
\n

1 foie de canard frais d\u2019environ 500 g
\n180 mL (3\/4 tasse) de vinaigre Aigre-doux de Riesling<\/a>
\n2 gousses d\u2019ail
\n75 mL (1\/3 tasse) d\u2019huile d\u2019olive extra-vierge
\n375 mL (1 1\/2 tasse) d\u2019eau
\n1 brin de romarin
\n180 mL (3\/4 tasse) de vin blanc
\nPoivre en grains
\nSel, au go\u00fbt<\/p>\n<\/div>\n

\n Pour la vinaigrette au merlot et \u00e0 la grenade:<\/h3>
\n

30 mL (2 c. \u00e0 table) de jus de grenade
\n30 mL (2 c. \u00e0 table) de vinaigre Aigre-doux de Merlot<\/a>
\n90 mL (6 c. \u00e0 table) d\u2019huile d\u2019olive extra-vierge Favuzzi<\/p>\n<\/div>\n<\/div>

\n \n \"400*400\" <\/span>\n <\/div>\n<\/div> <\/div>\n <\/div>\n<\/section>\n
\n \n
<\/div>\n\n
\n
\n

\n :: Pr\u00e9paration Foie gras ::<\/h3>
\n
    \n
  1. Au pr\u00e9alable, faire mariner le foie gras dans le vinaigre de riesling pendant 24 heures au r\u00e9frig\u00e9rateur.<\/li>\n
  2. Dans un chaudron, faire chauffer \u00e0 feu moyen le vin blanc et le vinaigre.<\/li>\n
  3. Dans une po\u00eale, faire revenir les gousses d\u2019ail enti\u00e8res dans l\u2019huile d\u2019olive jusqu\u2019\u00e0 ce qu\u2019elles brunissent, puis ajouter le romarin et les grains de poivre entiers.<\/li>\n
  4. Couper le foie gras sur la largeur en tranches de 1,5 cm (1\/2 po); d\u00e9poser les tranches dans la po\u00eale et les faire dorer \u00e0 feu vif pendant environ une minute de chaque c\u00f4t\u00e9.<\/li>\n
  5. Saler et poivrer au go\u00fbt et recouvrir du m\u00e9lange de vin et de vinaigre chaud. Porter \u00e0 \u00e9bullition et laisser bouillir pendant 5 minutes.<\/li>\n
  6. Retirer du feu et laisser refroidir. Par la suite, couvrir la pr\u00e9paration et r\u00e9frig\u00e9rer pendant 24 heures.<\/li>\n<\/ol>\n<\/div>\n

    \n :: Sauce au Riesling ::<\/h3>
    \n

    Apr\u00e8s 24 heures, retirer le foie; faire chauffer le liquide dans la po\u00eale \u00e0 feu doux jusqu\u2019\u00e0 ce qu\u2019il \u00e9paississe. Laisser refroidir.<\/p>\n<\/div>\n

    \n :: Vinaigrette au Merlot et \u00e0 la grenade ::<\/h3>
    \n

    Dans un bol, fouetter tous les ingr\u00e9dients ensemble jusqu\u2019\u00e0 l\u2019obtention d\u2019une consistance onctueuse.<\/p>\n<\/div>\n<\/div> <\/div>\n <\/div>\n<\/section>\n

    \n \n
    <\/div>\n\n
    \n
    \n
    \n \n \"\" <\/span>\n <\/div>\n<\/div> <\/div>\n <\/div>\n<\/section>\n
    \n \n
    <\/div>\n\n
    \n
    \n

    \n :: Montage de la salade ::<\/h3><\/div> <\/div>\n <\/div>\n<\/section>\n
    \n \n
    <\/div>\n\n
    \n
    \n

    \n Ingredientes <\/h3>
    \n

    1 pomme de laitue fris\u00e9e rouge
    \n1 laitue romaine
    \nQuelques figues fra\u00eeches
    \nRaisins verts
    \nRaisins rouges
    \nLes p\u00e9pins rouges d\u2019une grenade
    \nGraines de s\u00e9same grill\u00e9es<\/p>\n<\/div>\n<\/div>

    \n \n \"\" <\/span>\n <\/div>\n<\/div> <\/div>\n <\/div>\n<\/section>\n
    \n \n
    <\/div>\n\n
    \n
    \n

    \n Pr\u00e9paration final <\/h3>
    \n
      \n
    1. Laver la laitue et la trancher en morceaux d\u2019environ 2 cm (1 po).<\/li>\n
    2. Couper les figues en quartiers et les raisins en moiti\u00e9s (les \u00e9p\u00e9piner au besoin), puis retirer les p\u00e9pins rouges de la grenade.<\/li>\n
    3. Dans un bol, m\u00e9langer tous les ingr\u00e9dients de la salade sauf les graines de s\u00e9same.<\/li>\n
    4. D\u00e9poser une portion de salade dans une assiette, puis l\u2019arroser d\u2019un filet de sauce au vinaigre de riesling et d\u2019un filet de vinaigrette au merlot et \u00e0 la grenade.<\/li>\n
    5. \u00c9tendre une tranche de foie gras sur le dessus de la salade et saupoudrer de graines de s\u00e9same.<\/li>\n<\/ol>\n<\/div>\n<\/div> <\/div>\n <\/div>\n<\/section>\n","protected":false},"excerpt":{"rendered":"Pour 4 personnes Temps de pr\u00e9paration : 30 minutes (et 48 heures pour le foie gras) Pour le foie gras: 1 foie de canard frais d\u2019environ 500 g 180 mL (3\/4 tasse) de vinaigre Aigre-doux de Riesling 2 gousses d\u2019ail 75 mL (1\/3 tasse) d\u2019huile d\u2019olive extra-vierge 375 mL (1 1\/2 tasse) d\u2019eau 1 brin","protected":false},"author":5,"featured_media":4263,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[95,100],"tags":[],"class_list":["post-4258","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-aigre-doux-de-merlot","category-aigre-doux-de-riesling"],"yoast_head":"\nSalade d\u2019automne au foie gras – Badia 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