Recipe - Green Salad With Chicken Livers

One half pound Chicken livers
1/3 cup Whipping cream
1 teaspoon Dijon mustard
1 pn White pepper
3 cup Green leaf lettuce torn
3 cup Chicory greens
1 Eggs, hardboiled
Chopped
One half cup Walnuts chopped
Walnut Oil Dressing
1 tablespoon Red wine vinegar
1 tablespoon Lemon juice
1 teaspoon Dijon mustard
One fourth teaspoon Salt
1/8 teaspoon White pepper
2 tablespoon Olive oil
2 tablespoon Walnut oil

1. Drain chicken livers and pat dry. In a medium frying pan mix cream,
mustard, salt, and pepper. Bring to a boil over mediumhigh 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 One fourth 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