Rossini Salad Recipe (Serves 2)
A luxurious salad inspired by the famous composer Gioachino Rossini, known for his love of fine food. This dish combines rich ingredients like foie gras, beef fillet, and truffles and is not a salad you might expect nowadays
Ingredients
2 slices of foie gras (fresh or pan-seared)
2 slices of beef fillet (about 2.5 cm thick)
4 handfuls of mixed salad leaves (e.g. rocket, frisée, baby spinach)
1 small black truffle (or a few shavings/truffle oil, optional)
6–8 cherry tomatoes, halved
Parmesan shavings (optional)
1 tbsp balsamic glaze
1 tbsp extra virgin olive oil
Sea salt & freshly ground black pepper, to taste
A knob of butter, for frying
Method
Cook the Beef:
Season the beef fillet with salt and pepper.
Heat a frying pan over high heat, add a knob of butter, and sear the fillets for 2–3 minutes on each side for medium-rare. Remove and allow to rest under foil.
Prepare the Foie Gras:
If using raw foie gras, score lightly and season.
Sear in a hot dry pan for around 30 seconds on each side until golden and just cooked. Set aside on kitchen paper to drain.
Prepare the Salad Base:
Toss the salad leaves and cherry tomatoes with the olive oil and a small pinch of salt.
Arrange evenly on two serving plates.
Assemble the Salad:
Place a slice of beef fillet on top of each bed of leaves.
Add a slice of foie gras on top of the beef.
Shave fresh truffle over the top, or drizzle a few drops of truffle oil if using.
Drizzle the balsamic glaze around the plate for a decorative finish.
Garnish with Parmesan shavings if desired.