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Ingredientes
- 1/2 lb Chicken livers
- 1/3 c. Whipping cream
- 1 tsp Dijon mustard
- 1 pch White pepper
- 3 c. Green leaf lettuce -- torn
- 3 c. Chicory greens
- 1 x Large eggs, hard-boiled -- Minced
- 1/2 c. Walnuts -- minced 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. Extra virgin olive oil
- 2 Tbsp. Walnut oil
Direcciones
- 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 till cream is reduced by about a third. Fold in livers, stirring gently to coat with cream. Reduce heat to medium and cook, turning carefully occasionally, till liquid is reduced to a glaze which clings to livers.
- Remove from heat and let stand till livers are barely hot.
- 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 possibly fork, gradually beat in oil till dressing is slightly thickened and well combined.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 144g | |
| Recipe makes 4 servings | |
| Calories 291 | |
| Calories from Fat 225 | 77% |
| Total Fat 25.69g | 32% |
| Saturated Fat 5.55g | 22% |
| Trans Fat 0.04g | |
| Cholesterol 261mg | 87% |
| Sodium 249mg | 10% |
| Potassium 303mg | 9% |
| Total Carbs 3.13g | 1% |
| Dietary Fiber 1.5g | 5% |
| Sugars 0.65g | 0% |
| Protein 13.02g | 21% |
