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 rosรฉ! 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.
- Sautรฉ 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.
Gourmet twist tip:
Toast a few croutons of farmhouse bread in the still-warm pan of foie gras… An irresistible crunchy touch to accompany your Basquaise salad!
Did you like this recipe? Treat yourself to even more tasty ideas right here!