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

Related recipes