Duck Liver Salad With A Sherry Vinegar Dressing
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | British | British, Modern, Thoroughly | 1 | Servings |
INGREDIENTS
| 200 | g | Fresh duck or chicken livers |
| 2 | T | Butter |
| 2 | T | Toasted hazelnuts, coarsely |
| crushed | ||
| 1 | T | Capers |
| Sherry vinegar | ||
| 1 | Handful croutons | |
| 1 | Chives | |
| 2 | Portions picked and washed | |
| salad leaves |
INSTRUCTIONS
Pick over the livers and then fry them in the butter. Add the hazelnuts and capers and when sizzling, add a splash of vinegar and then the croutons. Put the salad on two plates and then garnish with the liver mixture and snipped chives. Converted by MC_Buster. Posted to Digest bread-bakers.v097.n, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 440
Calories From Fat: 287
Total Fat: 33.1g
Cholesterol: 61.1mg
Sodium: 835.3mg
Potassium: 1426.5mg
Carbohydrates: 35.6g
Fiber: 10.2g
Sugar: 20.5g
Protein: 10g