| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs, Grains |
California |
|
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Chicken livers |
| 1/3 |
c |
Whipping cream |
| 1 |
t |
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 |
T |
Red wine vinegar |
| 1 |
T |
Lemon juice |
| 1 |
t |
Dijon mustard |
| 1/4 |
t |
Salt |
| 1/8 |
t |
White pepper |
| 2 |
T |
Olive oil |
| 2 |
T |
Walnut oil |
INSTRUCTIONS
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. 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. 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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