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Green salad with chicken livers
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| Artist: |
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| Categories: |
Chicken, Exotic, Livers, Meats, Poultry, Salads |
| Yield: |
4 |
| Rating: |
0 |
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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 |
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Procedures:
| 1 | Drain chicken livers and pat dry. | | 2 | In a medium frying pan mix cream, mustard, salt, and pepper. | | 3 | Bring to a boil over medium-high heat, stirring until cream is reduced by about a third. | | 4 | Mix in livers, stirring gently to coat with cream. | | 5 | Reduce heat to medium and cook, turning carefully occasionally, until liquid is reduced to a glaze that clings to livers. | | 6 | Remove from heat and let stand until livers are barely warm. | | 7 | In a large bowl combine greens. | | 8 | Mix lightly with dressing. | | 9 | Divide greens among 4 salad plates. | | 10 | Sprinkle each serving with a fourth of the egg and a fourth of the walnuts. | | 11 | Cut chicken livers into ?inch slices; arrange overlapping slices beside each serving of salad. | | 12 | Serve at once. | | 13 | Walnut oil dressing: in a medium bowl mix vinegar, lemon juice, mustard, salt, and pepper. | | 14 | Using a whisk or fork, gradually beat in oil until dressing is slightly thickened and well combined |
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