- 4
Ingredients
- FOR THE VINAIGRETTE:
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove, smashed to a paste with a little salt
- Salt and pepper
- 3 tablespoons extra virgin olive oil
- FOR THE SALAD:
- 1/2 pound small green beans, topped and tailed
- Salt
- 12 chicken livers, trimmed, about 1 pound
- 2 teaspoons garam masala (see Note)
- 2 tablespoons clarified butter, ghee or olive oil
- 18 cherry tomatoes, halved, optional
- 6 small handfuls salad greens (about 5 or 6 ounces).
Preparation
Step 1
1. For the vinaigrette: Mix the vinegar, mustard and garlic in a small bowl. Add a little salt and pepper, and whisk in the oil.
2. Cook the green beans in boiling salted water until barely tender, about 2 minutes. Drain, cool and set aside.
3. Pat the livers dry with paper towels, then season on both sides with salt and the garam masala.
4. Heat the butter or oil in a wide skillet over medium-high heat. Add the seasoned livers in one layer and let them brown, about 2 minutes. Turn them over and cook 1 minute more, leaving them pink at the center. Remove from heat.
5. Dress the beans and tomatoes, if using, with half the vinaigrette, and add a little salt and pepper. Dress the greens with the rest of the vinaigrette, and pile them on a platter or individual plates. Top the greens with the beans, the tomatoes, if using, and the warm chicken livers.
Note: Garam masala, a spice blend, is at spice shops and kalustyans.com. One version is made by pulverizing in a coffee mill or spice grinder 1 tablespoon green cardamom pods, 1 teaspoon cumin seeds, 1 teaspoon black peppercorns, 1 teaspoon cloves, a 2-inch stick cinnamon and 1/2 teaspoon grated nutmeg.