Title: Green Salad with Chicken Livers
Categories: None
Yield: 4 Servings

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

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