Duck liver salad with a sherry vinegar dressing
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 200 | grams | Fresh duck or chicken livers |
| 2 | tablespoons | Butter |
| 2 | tablespoons | Toasted hazelnuts; coarsely crushed |
| 1 | tablespoon | Capers |
| Sherry vinegar | ||
| 1 | Handful croutons | |
| 1 | pack | Chives |
| 2 | Portions picked and washed salad leaves | |
Directions
Pick over the livers and then fry them in the butter. Add the hazelnuts and capers and when sizzling, add a splash of vinegar and then the croutons.
Put the salad on two plates and then garnish with the liver mixture and snipped chives.
Converted by MC_Buster.
Posted to Digest bread-bakers.v097.n, converted by MM_Buster v2.0l.