| 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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