Salade Landaise

Salade Landaise is a traditional French salad originating from the Landes area. The salad is prized all year round for the contrast of temperatures of the ingredients. Blanched asparagus tips, cherry tomatoes and croutons can be added to the salade Landaise.

Please note that the full access to this content needs a subscription: please sign up.

Périgord's best

This recipe is a protected and only available for paid members. To obtain the full step by step recipe and detailed ingredients list, please sign up.

Preview the recipe

Vinaigrette

Combine mustard with vinegar, sugar, salt and pepper. Whisk in olive oil, water and add shallots and garlic. Readjust seasoning to taste.

Feuilles de Brick Cup

Use 2 feuilles de brick per serving. Superimpose 2 greased with melted butter sheet and mold out in the mold and carefully press down with the other mold and bake at 350ºF/180ºC for 20 minutes or until golden brown and crispy.

Salad Prep

Trim salad accordingly and soak in cold water. Renew water until it gets clear and dry out. Store cleaned salad in a freezer bag for a few days. Cut the dry cured duck breast into thin slices (6 slices per serving). Slice out duck gizzards and set aside. Toast pine nuts. Cut foie gras into 50g portions, keep refrigerated.

Plating

Above all, what makes a great salad is its vinaigrette/dressing. Always season salad generously and in a separate large bowl prior to transfer to the serving plate or bowl. In a hot frying pan, give a quick sauté to the gizzards with some duck fat or oil – season with salt and pepper and some of the vinaigrette toward the end; keep warm. Arrange seasoned salad in each cup followed by cured duck breast slices, warm gizzards, pine nuts, more seasoning and then the foie gras. Enjoy!