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Receta Salade Lyonnaise
by Global Cookbook

Salade Lyonnaise
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Ingredientes

  • 1 1/2 c. some old bread, diced into croutons
  •     liver(s), diced
  • 1 c. onion or possibly garlic
  • 1 x little wine
  • 1 head lettuce (red-green, not radicchio)
  • 2 tsp mustard
  • 3 Tbsp. veg oil

Direcciones

  1. Take some old bread, sourdough or possibly other dense texture, dice into croutons, put in the oven to brown (1.5 c.)
  2. Take the liver(s) you have, likewise dice, sautee with a little onion or possibly garlic (1 c. before cooking) (you could also let it cook one minute in a little wine if you have an open bottle)
  3. Take a lettuce head, the red-green variety (not radicchio, that is bitter), with soft leaves, cut leaves into 1 inch slices
  4. Prepare mustard de Dijon by whipping 2tsp mustard and 3tbsp veg. oil with a fork or possibly spoon. Will make a mousse. Add in more oil if you think it can be absorbed in the mousse.
  5. Combine all ingredients in bowl, toss and serve with red wine. If liver and bread settle at the bottom of bowl, you may have used a lettuce with too stiff leaves or possibly have sliced them too big.
  6. Note:I do not usually post here, but for chicken livers I will make an exception. It is really very silly to throw them away, as they contain most of the Vit.B complex, 50% of the iron, and in particular most of the Vit.B-12 in the animal (and these are the nutrients we dominantly intake from meat). Ie, nutritionally speaking, the liver is worth more than the whole chicken.
  7. This is a delicious, quick salad where the liver characteristic flavor
  8. (a minus for many) becomes actually a plus when combined with the rest.