Grilled Pineapple, Jicama, Red Onion, Grapefruit, Foie Gras Salad               

 tags (edit): @4 Star @Tried @Vogel Sauces Salads  

 

Ingredients

1 ea Pineapple Peeled And Cored
8 ounces Red Onion Sliced
8 ounces Jicama Julienned
1 ounce Vegetable Oil
3/4 ounce White Wine Vinegar
1 tablespoon Shallot Minced
pinch Ground Cumin
20 ounces Foie Gras Cleaned And Deveined
GARNISH
1 1/4 ounces Cilantro Chiffonade
2 ea Ruby Red Grapefruits Cut Into Supreme
 

Instructions
 1. Slice the pineapple into rounds 1/4 inch thick and grill each side for 1 to 2 minutes, or until the slices have grill marks and the pineapple begins to become translucent. Quarter the grilled pineapple slices and reserve.

2. Toss together the red onion and jicama.

3. Whisk together the oil, vinegar, shallot, and cumin. Pour the dressing over the onion-jicama mixture and toss to coat evenly.

4. Slice the cleaned foie gras into 2 ounce portions. At the last moment, sear off foie gras.

5. Salad Assembly: For each serving, place about 1 1/4 ounce (about 10 pieces) pineapple on a salad plate and arrange 2 1/2 ounces onion-jicama mixture on top. Garnish with cilantro and supremes of grapefruit. Place seared foie gras on top and serve immediately.

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Yields: 10 Servings
     GARDE MANGER, second edition, page 120

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