Green salad with chicken livers
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Chicken livers |
| ⅓ | cup | Whipping cream |
| 1 | teaspoon | Dijon mustard |
| 1 | pinch | White pepper |
| 3 | cups | Green leaf lettuce -- torn |
| 3 | cups | Chicory greens |
| 1 | Eggs, hard-boiled -- | |
| Chopped | ||
| ½ | cup | Walnuts -- chopped |
| Walnut Oil Dressing | ||
| 1 | tablespoon | Red wine vinegar |
| 1 | tablespoon | Lemon juice |
| 1 | teaspoon | Dijon mustard |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | White pepper |
| 2 | tablespoons | Olive oil |
| 2 | tablespoons | 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 ¼ 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@... Date: Thu, 16 Feb 1995 15:20:37 -0500