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Salad Lyonnaise

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Recipe from G. Bonvicini

ingredients
  • 1-1/2 cups old bread, diced into croutons
  • liver(s), diced
  • 1 cup onion or garlic
  • a little wine
  • 1 head lettuce (red-green, not radicchio)

Mustard de Dijon:

  • 2 tsp mustard
  • 3 tblsp veg oil

preparation

  1. Take some old bread, sourdough or other dense texture, dice into croutons, put in the oven to brown (1.5 cups)

  2. Take the liver(s) you have, likewise dice, sauté with a little onion or garlic (1 cup before cooking) (you could also let the livers cook one minute in a little wine if you have an open bottle).

  3. Take a lettuce head, the red-green variety (not radicchio, which is bitter) with soft leaves, cut leaves into 1 inch slices.

  4. Prepare mustard de Dijon by whipping 2 tsp mustard and 3 tbsp veg. oil with a fork or spoon. Will make a mousse. Add 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 have sliced them too big.

  6. Serve aboard good high-quality non-crumbly "stoned" wheat crackers; the stronger the cracker's wheat flavor, the better.

 

Note: It is really very silly to throw away chicken livers, 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.

This is a delicious, quick salad where the liver characteristic flavor (a minus for many) actually becomes a plus when combined with the rest.

 

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