Crusty bread, foie gras rillettes, and Brussels sprouts slaw with honey, mustard, and sunflower seed vinaigrette | IGA recipes

Crusty bread, foie gras rillettes, and Brussels sprouts slaw with honey, mustard, and sunflower seed vinaigrette

Crusty bread, foie gras rillettes, and Brussels sprouts slaw with honey, mustard, and sunflower seed vinaigrette

Preparation time 15 minutes

Total time: 20 minutes

Ingredients

4 slices multigrain bread
15 mL (1 tbsp.) room-temperature butter
2 litres (8 cups) Brussels sprouts separated into leaves
1 package (140 g) duck foie gras rillettes (Rougié)
2 Quebec apples, unpeeled and sliced
60 mL (¼ cup) sunflower seeds
30 mL (2 tbsp.) olive oil
15 mL (1 tbsp.) old-fashioned mustard
15 mL (1 tbsp.) honey
To taste, salt and pepper

Directions

In a grilling pan over high heat, toast the bread slices, lightly buttered. Reserve.
Blanch Brussels sprout leaves for 1 minute in a saucepan of boiling salted water. Drain and rinse with cold water. Set aside.
Spread rillettes on toast and reserve.
In a large bowl, toss Brussels sprout leaves, apples, sunflower seeds, olive oil, mustard, and honey. Season and place salad on prepared toast.

This recipe is courtesy of Tablée des chefs.