A Salad of Haricots Verts and Chicken Port Pâté
Over Butter Lettuce
With Shallots and Parsley
Drizzled with Dijon Vinaigrette
As you may have read in a previous post, we are hosting another themed dinner party soon, this one honoring Jackie. So I am researching my cookbooks for the party's menu. First I came across the fabulous green risotto in Cooking for Madam, and now I am inspired by Marta's Salade D'Haricots Verts. This is no ordinary green bean salad! It is paired with pâté! Marta prepares hers with foie gras. It would be excellent with a salmon, or seafood, or vegetable pâté as well.
Here, tender butter lettuce leaves are arranged on a plate with lots of chopped fresh parsley, add haricots verts and similar sized slices of chicken port pâté. Drizzle with Dijon vinaigrette and garnish with thinly sliced shallots.
The haricots verts were pre-cooked until just tender, shocked in ice water to preserve color. Serve all the ingredients at room-temperature for full flavor. The textures are luxurious and the cut of the pâté mirroring the beans makes a lovely presentation.
Great for a luncheon with crusty French bread and a glass of Grüner Veltliner, or as a smaller portion for a start to an elegant dinner.
We continue to be in love with Grüner Veltliner. This darling Austrian white wine pairs so well with many luncheon salads. I suspect it has something to do with the time of day as well as the wine's character: Fresh. Juicy. Complex. Bright. Balanced. Intriguing.
If you have any ideas for our upcoming Jacqueline Kennedy Onassis dinner party please leave a comment!