Green Salad With Chicken Livers

Recipe Ingredients

1/2 lb	227g / 8oz	Chicken livers
1/3 cup	78ml	Whipping cream
1 teaspoon	5ml	Dijon mustard
1		White pepper
3 cups	120g / 4.2oz	Green leaf lettuce - torn
3 cups	711ml	Chicory greens
1		Eggs - hard-boiled --
		Chopped
1/2 cup	73g / 2.6oz	Walnuts - chopped
		Walnut oil dressing
1 tablespoon	15ml	Red wine vinegar
1 tablespoon	15ml	Lemon juice
1 teaspoon	5ml	Dijon mustard
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	White pepper
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Walnut oil

Recipe Instructions

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 1/4 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

Source:
MR FOOD

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