Warm Chicken Liver Salad With Red Peppers And Green Beans
|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)|
|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|
|Freshly ground black pepper||To Taste|
|Homemade croutons||3⁄4 Cup (12 tbs)|
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.