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Warm Chicken Liver Salad With Red Peppers And Green Beans

Budget.Gourmet's picture
Ingredients
  Romaine lettuce head 1 Medium
  Chicory 1⁄2 Bunch (50 gm) (medium size bunch)
  Bell pepper 1 , seeds and membranes removed, cut into thin slices (red or yellow variety)
  Tender green beans 6 Ounce, ends removed (small size)
  Salt 1⁄2 Teaspoon
  Fruity olive oil 1⁄4 Cup (4 tbs)
  Finely chopped parsley 2 Tablespoon
  Fruity olive oil 1 1⁄2 Tablespoon
  Chicken livers 8 Ounce, split and all membranes and fat removed, patted dry
  Sherry/Malt vinegar 3 Tablespoon
  Garlic cloves 2 Large, peeled and minced
  Salt To Taste
  Freshly ground black pepper To Taste
  Homemade croutons 3⁄4 Cup (12 tbs)
Directions

Wash and dry the lettuce and chicory and break them into bite-size pieces, discarding the tough lower stems.
Place them in a large salad bowl.
Add the pepper slices to the bowl.
In a small saucepan, bring water for the beans to a boil.
Add the salt and beans and boil them for 3 to 4 minutes until wilted but still crisp.
Drain and add them to the bowl.
Pour the olive oil over the vegetables, add the parsley, and toss.
In a medium size skillet, heat 1 1/2 tablespoons of olive oil until hot over medium-high heat.
Add the chicken livers, shaking and turning them for about 31/2 minutes, until they are cooked through.
Add the sherry or vinegar, raise the heat to high, and boil for about 30 seconds, stirring and scraping up any browned cooking bits.
Remove the pan from the heat, stir in the garlic, and then turn the hot vinegar and chicken livers over the salad.
Season with salt and pepper, add the croutons, and toss very well.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Chicken
Interest: 
Gourmet

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