- 1 head lettuce
- 1 tablespoon [15 mL] oil
- 7 ounces [200 g] chicken livers
- 3 1/2 ounces [100 mL] heavy cream
- Diet salt, to taste [optional]
- Pepper, to taste
- 3 1/2 ounces [100 g] tart apple
- 1 ounce [30 g] chopped unsalted nuts
- Freshly chopped parsley, to taste
- Paprika, to taste
Salad Dressing
- 1 tablespoon [15 mL] vinegar
- 10 tablespoons [150 mL] oil
- Pepper, to taste
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- Well whip together all salad dressing ingredients; set aside.
- Well rinse and dry lettuce leaves; arrange nicely into a salad bowl.
- Heat oil into a frypan until hot; brown chicken livers into hot oil until golden on all sides, until well done.
- Immediately pour in heavy cream.
- Salt if desired; pepper mixture.
- Leave to simmer for a few minutes, then reserve into a just warm oven.
- Peel, core, finely dice then add apple dices to salad bowl.
- Add chopped unsalted nuts.
- Well mix then mix reserved salad dressing into lukewarm chicken livers with sauce.
- Sprinkle mixture with freshly chopped parsely and paprika, stir and serve.
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