Ingredients
Check off ingredients as you go
- 1 large head lettuce (butter lettuce, frisée, oak leaf…)
- 600 g (1.3 lb) homemade confit poultry gizzards
- 1 homemade cured duck breast, sliced
- 6 slices pressed veal (optional)
- 600 g (1.3 lb) green beans
- 12 or so cherry tomatoes
- 3 medium potatoes
- 3 hard-boiled eggs
- 6 slices foie gras (optional)
- croutons
For the vinaigrette
- 1 Tbsp mustard
- 1 Tbsp honey
- 1 Tbsp balsamic vinegar
- 2 Tbsp walnut oil
- 2 Tbsp blended oil (4-oil mix) or olive oil
- Salt, pepper
Making the Salade Sud-Ouest
In a pot of lightly salted water, cook the potatoes for about 25 minutes (the tip of a knife should slide out easily). Meanwhile, cook the green beans. In a third pot, hard-boil the eggs.
In a bowl, mix the vinaigrette ingredients: the mustard, salt, pepper, vinegar and honey, then whisk in the oil until you get a smooth, slightly thick dressing.
Assembling the salad
- Arrange the lettuce leaves, then the green beans and potato slices, the cherry tomatoes, then the different meats (ideally warmed up for a few moments): gizzards, duck confit, cured duck breast (foie gras on small toasts, if you’re using it). Pour over the vinaigrette and scatter with croutons if you like.
Tips and variations
- Some people add slices of fresh mushrooms, corn, or swap the eggs for quail eggs and add walnut halves.
- Duck gizzards aren’t always easy to find in Israel, but turkey gizzards are very easy to come by. They make a very good substitute in this recipe. Take a look at my recipe for homemade confit gizzards.