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Salad A L' Egyptian

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Ingredients
  Chicken livers 115 Gram
  Butter 30 Milliliter
  Julienned cooked ham 115 Gram
  Artichoke 1 , julienned blanched
  Sliced mushrooms 250 Milliliter
  Blanched peas 250 Milliliter
  Julienned red bell peppers 1
  Chopped green onions 4
  Cooked long grain rice 1 Liter
  Safflower oil 125 Milliliter
  Lemon juice 45 Milliliter
  Salt 1 Milliliter
  Pepper 1 Milliliter
  Garlic powder 1 Milliliter
  Basil 1 Milliliter
  Onion powder 1 Milliliter
  Thyme 1 Milliliter
  Worcestershire sauce 5 Milliliter
  Romaine leaves 8 , washed trimmed
  Tomatoes 3 , cut into wedges
Directions

Saute the chicken livers in the butter, and place on a paper towel to absorb excess fat.
Cool.
Blend with the ham, vegetables and rice.
Mix the oil, lemon, seasonings and Worcestershire.
Mix throughout the salad.
Place the romaine leaves around a salad bowl, fill with the salad.
Garnish with tomato wedges.
Serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Fusion
Course: 
Appetizer
Method: 
Mixing
Dish: 
Salad
Ingredient: 
Chicken
Preparation Time: 
45 Minutes
Cook Time: 
25 Minutes
Ready In: 
0 Minutes
Servings: 
8

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Average: 4.3 (12 votes)