This is a print preview of "Green Salad With Chicken Livers" recipe.

Green Salad With Chicken Livers Recipe
by Global Cookbook

Green Salad With Chicken Livers
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  Servings: 4

Ingredients

  • 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

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 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. 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. 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.