Bitter endive alkaloids probably also contribute to the overall dietary/chemical protection against the foie.
Romaine, radicchio, grapefruit sections with either sprinkling of feta -or- tiny breaded and pan-fried goat cheese slices. I put Newman’s Own Lighten Up Balsamic on it, toast up some crunchy croutons and have a nice glass of Riesling or Sauvignon Blanc with it.
I am SO going to make this!
While others mentioned strawberries, no one mentioned this particular recipe.
Spinach with thin sliced fresh strawberries (in season), with some raw red onion and a strawberry vinagarette with a couple crumbles of gorgonzola cheese. The bite of the cheese and onions balances the sweetness of the strawberries and the vinagarette ties them all together. The few times I’ve made this people have been a bit skeptical, but so far everyone has been pleasantly surprised and liked it. BTW it’ll take a couple tries to get the balance of strawberries, onions and cheese to your taste. I find you don’t need a lot of onions and cheese, but YMMV. I’m sure any hard sharp cheese will do like feta, but I prefer gorgonzola.
I’m loving these, guys! I think I’m going to try two or three of these this week. Discussion of using fruit also reminded me you can do Waldorf Salad with just a bit of mayo mixed with yogurt, so that’s reasonably healthy, and a nice change.
I think I’ll be skipping the bacon-coated foie gras, but I might indeed cook a little bacon till crispy, and crumble it over the top of a salad.
I’m excited about salad now! Thanks!
My husband’s favorite salad is this lettuce-chive salad. I actually already had the url in my cut-and-paste before seeing this thread, from sending the recipe to two people who requested it after I brought it to a family function this afternoon. The dressing is good on pretty much any simply cooked vegetable, not just chives and lettuce.
I like to add some salsa occasionally. You can also experiment with how fine you chop up certain ingredients.
You must be a joy to dine with. 
Bed of baby spinach thin slices of tomato alternating with basil leaves arranged in a tight circle on the bed of spinach. A few shavings of very well aged parmesan. Fresh black pepper, excellent grade of virgin olive oil and a few drizzles of balsamic vinegar.
Small single serving sized head of butter lettuice [go for the hydroponic ones that are grown in the little plastic box. All you need to do is remove them from the plastic box, trim the roots off and wash it. Shake to dry] gently break it open into a sort of bowl and put it in a bowl. Into the center put in chick peas, chopped onion, chopped carrot, chopped celery, chopped beet [i just use canned not pickled] thawed frozen green peas and corn niblets and chopped hard boiled egg. You can add diced ham if you like, or turkey, or fake crab. It is sort of freeform. Thin out one of the single serve tubs of hummus into dressing with a tbsp of olive oil and a tsp of real apple cider vinegar. Shake some zatar on top [blend of sumac, thyme, sesame seeds and salt] If you are watching sodium make your own, Penzeys sells the sumac separate from the zatar.
Bed of mixed baby greens. Peel and core an apple [granny smith or another tart sort] and slice into classic thin apple slices. Drop in a bowl of lemon water to keep it from browning while building the salad. Get a package of which ever form of sliced turkey/chicken you like. Take a round cookie cutter and cut out discs of the meat. Layer in a circle over the greens like in the first salad. Take the leftover meat scraps and chop to use in other less decorative salads =). Sprinkle with chopped cashews, chopped tomatoes, chopped onion and chopped cilantro [if it doesnt taste like soap, otherwise sub in chopped parsley] and make a dressing out of hummus mixed with a bit of major grey/mango chutney and thinned out with a bit of olive oil and apple cider vinegar to taste. It is actually really good if you add crumbles of really excellent very sharp aged cheddar. I jokingly call this the British Empire Twilight salad as it always remonds me of an elaborate plated salad that might have been served in India during the Raj. Hearts of palm can also be added.
Hello!
What I prepare most weekdays is as follows:
Celery, fennel, sugarsnap peas, sweet peppers, shallots, and radishes;
Cucumber, cherry tomatoes, de-ragged lime wedges, grapes, and avocado;
Pickled green peppercorns, pickled chillis, stuffed green olives, capers, pickled sweet peppers, and gherkins;
Plus a choice of corned beef, smoked, salmon, ham, or whatever.
The combined salad weighs about 800g. The chopping is a ritual, of sorts, and takes about half an hour. Quite Zen. The point is, there are enough ingredients that one forkful can be quite different from the next.
Report: Arugula, goat cheese, walnuts, and dried cranberries with orange poppy seed dressing was delish.
Tonight I’m doing a quinoa caprese: quinoa, tiny mozzarella balls (just a few), basil, tomato, and a sprinkling of the leftover arugula mix, with a balsamic vinaigrette.
Later in the week I’ll be trying the greens with avocado and bleu cheese.
A bok choy salad similar to this is really tasty
http://allrecipes.com/Recipe/Rosies-Bok-Choy-Salad/Detail.aspx
but we use balsamic vinegar instead of red wine vinegar.
You could probably halve the sugar.