Prep 20 m
Cook 15m


    1 green apple
    1 red apple
    20 gms kohlrabi
    20 gms of daikon radish
    30 gms Foie Gras 
    1 tsp smoked maple syrup (store bought)
    1 tsp soy sauce 
    Chives (chopped)
    Handful of toasted hazelnuts peeled
    Handful of Mizuna leaves
    Olive oil (the recipe uses Theo)

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Ingredient Substitution Guide


Foie Gras

Lightly score the slices of foie gras on both sides, then season liberally with salt and freshly ground black pepper.

Sear in a dry skillet over a medium flame for about 30 seconds on each side.

Sprinkle a pinch of coarse salt over each slice and chop it. Keep it aside.

For salad

To prepare a salad, add julienned apple, daikon radish, and kohlrabi to a bowl.

Add one tablespoon of olive oil and mix well.

Next, take some mizuna leaves and drizzle them with olive oil. In a serving bowl, place the mizuna leaves and add the mixed ingredients on top.

Sprinkle chopped chives, crushed hazelnuts, and chopped foie gras on top.

Finish by drizzling a mixture of smoked maple syrup, soy sauce, and olive oil over the salad and serve.