| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Jewish |
Salad |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Chicken livers |
|
|
Kosher salt |
| 1 |
lb |
Fresh green beans (youngest; most tender you can find) |
| 2 |
ts |
Finely shredded fresh ginger |
| 3 |
tb |
Soy sauce |
| 2 |
ts |
Hot Mustard Sauce or to taste (recipe here) |
| 1 |
ts |
Sugar |
| 2 |
ts |
Cider vinegar |
| 1 |
tb |
Oriental sesame oil |
| 1 |
tb |
Corn oil |
INSTRUCTIONS
MUSTARD DRESSING
From: elayne@usa.pipeline.com (Elayne Cohen)
Date: Wed, 17 Jul 1996 21:39:32 GMT
1. Kosher the chicken livers by sprinkling with kosher salt and broiling 2
minutes on each side(until it is cooked). Cut the livers lengthwise into
half inch slices and set aside.
2. Snap off and discard the ends of the green beans. Break beans in half;
you should have about 4 cups. Bring 2 quarts of water to a boil. Add the
beans and return the water to a boil. Cook for about 5 minutes, or until
the beans are tender yet crisp. Remove with a slotted spoon, rinse with
cold water and drain. Dry the beans with paper towels and set aside.
3. Bring the same water back to a boil. Add the chicken livers and simmer
for 3 minutes or until they are just firm. Drain and cool them in cold
water. Drain again and dry with paper towels.
4. Put chicken livers, beans and ginger in a salad bowl.
5. Combine the mustard dressing ingredients in a small bowl and blend with
a wire whisk. Pour the dressing over the beans and chicken livers and toss
well. Chill in the refrigerator for 30 minutes and serve.
JEWISH-FOOD digest 261
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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