| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs, Grains | California | 4 | Servings | |
INGREDIENTS
| 1/2 | lb | Chicken livers |
| 1/3 | c | Whipping cream |
| 1 | ts | Dijon mustard |
| 1 | pn | White pepper |
| 3 | c | Green leaf lettuce — torn |
| 3 | c | Chicory greens |
| 1 | Eggs, hard-boiled — | |
| Chopped | ||
| 1/2 | c | Walnuts — chopped |
| Walnut Oil Dressing | ||
| 1 | tb | Red wine vinegar |
| 1 | tb | Lemon juice |
| 1 | ts | Dijon mustard |
| 1/4 | ts | Salt |
| 1/8 | ts | White pepper |
| 2 | tb | Olive oil |
| 2 | tb | Walnut oil |
INSTRUCTIONS
1. Drain chicken livers and pat dry. In a medium frying pan mix cream, mustard, salt, and pepper. Bring to a boil over medium-high heat, stirring until cream is reduced by about a third. Mix in livers, stirring gently to coat with cream. Reduce heat to medium and cook, turning carefully occasionally, until liquid is reduced to a glaze that clings to livers. Remove from heat and let stand until livers are barely warm. 2. In a large bowl combine greens. Mix lightly with dressing. Divide greens among 4 salad plates. Sprinkle each serving with a fourth of the egg and a fourth of the walnuts. 3. Cut chicken livers into 1/4 inch slices; arrange overlapping slices beside each serving of salad. Serve at once. Walnut Oil Dressing: In a medium bowl mix vinegar, lemon juice, mustard, salt, and pepper. Using a whisk or fork, gradually beat in oil until dressing is slightly thickened and well combined. Recipe By : the California Culinary Academy From: Dscollin@aol.Com Date: Thu, 16 Feb 1995 15:20:37 -0500 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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