Quick and Easy Salad Favorites
Recipe from G. Bonvicini
- 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
- Take some old bread, sourdough or other dense texture, dice into croutons, put in the oven to brown (1.5 cups)
- 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).
- Take a lettuce head, the red-green variety (not radicchio, which is bitter) with soft leaves, cut leaves into 1 inch slices.
- 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.
- 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.
- 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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