🥗 Salade Landaise
Salade landaise is a generous composed salad from southwest France: mixed greens and green beans topped with warm shredded duck confit, slices of foie gras and toasted pine nuts, all dressed with a sharp vinaigrette. It is rich and varied, mixing crisp leaves with silky, savoury duck, and is served as a main course in Gascon bistros.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 2 duck confit legs
- 80 g foie gras, sliced
- 150 g green beans
- 100 g mixed salad greens
- 30 g pine nuts
- 3 tbsp vinaigrette (oil, vinegar, salt, pepper)
Method
- Blanch the green beans for 4 minutes and cool in cold water.
- Warm the duck legs in a pan until crisp, then shred the meat.
- Toast the pine nuts in a dry pan.
- Toss the greens and beans with the vinaigrette.
- Top with the duck, foie gras slices and pine nuts and serve.
How to make it lighter
- Remove the duck skin to cut a lot of fat.
- Leave out the foie gras or use a thin slice per plate.
- Double the beans and greens to keep the plate filling.
History
It is named after the Landes department in Gascony, a region famous for raising ducks for confit and foie gras, and it is a standard dish of restaurants across southwest France.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →