• Green Salad With Chicken Livers

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    • 1/2 lb Chicken livers
    • 1/3 c. Whipping cream
    • 1 tsp Dijon mustard
    • 1 pch White pepper
    • 3 c. Green leaf lettuce -- torn
    • 3 c. Chicory greens
    • 1 x Large eggs, hard-boiled -- Minced
    • 1/2 c. Walnuts -- minced 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. Extra virgin olive oil
    • 2 Tbsp. Walnut oil


    1. 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 till cream is reduced by about a third. Fold in livers, stirring gently to coat with cream. Reduce heat to medium and cook, turning carefully occasionally, till liquid is reduced to a glaze which clings to livers.
    2. Remove from heat and let stand till livers are barely hot.
    3. 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.
    4. 3. Cut chicken livers into 1/4 inch slices; arrange overlapping slices beside each serving of salad. Serve at once.
    5. Walnut Oil Dressing: In a medium bowl mix vinegar, lemon juice, mustard, salt, and pepper. Using a whisk or possibly fork, gradually beat in oil till dressing is slightly thickened and well combined.

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