Green Salad With Chicken Livers Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/2 lbs: Chicken livers,
1/3 cup: Whipping cream,
1 tsp: Dijon mustard,
1 pinch: White pepper,
3 cup: Green leaf lettuce, torn
3 cup: Chicory greens,
1: Eggs, hard-boiled --
Chopped,
1/2 cup: Walnuts, chopped
Walnut Oil Dressing,
1 tbsp: Red wine vinegar,
1 tbsp: Lemon juice,
1 tsp: Dijon mustard,
1/4 tsp: Salt,
1/8 tsp: White pepper,
2 tbsp: Olive oil,
2 tbsp: Walnut oil,
Directions:
1. Drain chicken livers and pat dry. In a medium frying pan mix cream,
mustard, salt, and pepper. Bring to a boil over medium-high heat,
stirring until cream is reduced by about a third. Mix in livers,
stirring gently to coat with cream. Reduce heat to medium and cook,
turning carefully occasionally, until liquid is reduced to a glaze
that clings to livers. Remove from heat and let stand until livers
are barely warm.
2. In a large bowl combine greens. Mix lightly with dressing. Divide
greens among 4 salad plates. Sprinkle each serving with a fourth of
the egg and a fourth of the walnuts.
3. Cut chicken livers into 1/4 inch slices; arrange overlapping slices
beside each serving of salad. Serve at once.
Walnut Oil Dressing: In a medium bowl mix vinegar, lemon juice,
mustard, salt, and pepper. Using a whisk or fork, gradually beat in
oil until dressing is slightly thickened and well combined.
Recipe By : the California Culinary Academy
From: Dscollin@aol.Com Date: Thu, 16 Feb 1995 15:20:37
~0500
Source from luhu.jp
mustard, salt, and pepper. Bring to a boil over medium-high heat,
stirring until cream is reduced by about a third. Mix in livers,
stirring gently to coat with cream. Reduce heat to medium and cook,
turning carefully occasionally, until liquid is reduced to a glaze
that clings to livers. Remove from heat and let stand until livers
are barely warm.
2. In a large bowl combine greens. Mix lightly with dressing. Divide
greens among 4 salad plates. Sprinkle each serving with a fourth of
the egg and a fourth of the walnuts.
3. Cut chicken livers into 1/4 inch slices; arrange overlapping slices
beside each serving of salad. Serve at once.
Walnut Oil Dressing: In a medium bowl mix vinegar, lemon juice,
mustard, salt, and pepper. Using a whisk or fork, gradually beat in
oil until dressing is slightly thickened and well combined.
Recipe By : the California Culinary Academy
From: Dscollin@aol.Com Date: Thu, 16 Feb 1995 15:20:37
~0500
Source from luhu.jp
Tags
Poultry