Ingredients

Check off ingredients as you go

• 1 beautiful green lettuce (butter lettuce, frisée, oak leaf…)
• 600g (1.3 lbs) homemade confit poultry gizzards
• 1 homemade cured duck breast, sliced
• 6 slices pressed veal (optional)
• 600g (1.3 lbs) green beans
• about a dozen cherry tomatoes
• 3 medium potatoes
• 3 hard-boiled eggs
• 6 slices foie gras (optional)
• croutons

For the vinaigrette

• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1 tbsp balsamic vinegar
• 2 tbsp walnut oil
• 2 tbsp mixed oil or olive oil
• Salt, pepper

If you change the number of serving, consider adjusting cooking times!

Preparing the Southwest French Salad

1. In a pot of lightly salted water, cook the potatoes for about 25 minutes (a knife tip should come out easily). At the same time, cook the green beans in another pot. In a third pot, hard-boil the eggs.

2. In a bowl, mix the vinaigrette ingredients: mustard, salt, pepper, vinegar, honey, and whisk in the oils to obtain a smooth, slightly thick texture.

Assembling the Salad

3. Arrange lettuce leaves, then add the green beans and sliced potatoes, cherry tomatoes, and the different meat pieces (ideally warmed briefly): gizzards, duck confit, cured duck breast (foie gras on small toasts, if using). Drizzle with vinaigrette and optionally scatter with croutons.

Tips and Variations

• Some add sliced fresh mushrooms, corn, or replace the eggs with quail eggs and add walnut halves.
• It’s not always easy to find duck gizzards in Israel, but turkey gizzards are very easy to find. They make an excellent substitute for this recipe. I invite you to check out my recipe for homemade confit gizzards.