Green salad with chicken livers Recipe

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Green salad with chicken livers

Artist:	_	Yield:	4
Categories:	Chicken, Exotic, Livers, Meats, Poultry, Salads	Rating:	0
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Ingredients:

1/2	lbs	Chicken livers
1/3	cup	Whipping cream
1	tsp	Dijon mustard
1	pinch	White pepper
3	cup	Green leaf lettuce -- torn
3	cup	Chicory greens
1		Eggs, hard-boiled --
		Chopped
1/2	cup	Walnuts -- chopped
		Walnut Oil Dressing
1	tbsp	Red wine vinegar
1	tbsp	Lemon juice
1	tsp	Dijon mustard
1/4	tsp	Salt
1/8	tsp	White pepper
2	tbsp	Olive oil
2	tbsp	Walnut oil

Procedures:

1	Drain chicken livers and pat dry.
2	In a medium frying pan mix cream, mustard, salt, and pepper.
3	Bring to a boil over medium-high heat, stirring until cream is reduced by about a third.
4	Mix in livers, stirring gently to coat with cream.
5	Reduce heat to medium and cook, turning carefully occasionally, until liquid is reduced to a glaze that clings to livers.
6	Remove from heat and let stand until livers are barely warm.
7	In a large bowl combine greens.
8	Mix lightly with dressing.
9	Divide greens among 4 salad plates.
10	Sprinkle each serving with a fourth of the egg and a fourth of the walnuts.
11	Cut chicken livers into ?inch slices; arrange overlapping slices beside each serving of salad.
12	Serve at once.
13	Walnut oil dressing: in a medium bowl mix vinegar, lemon juice, mustard, salt, and pepper.
14	Using a whisk or fork, gradually beat in oil until dressing is slightly thickened and well combined