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Saturday, September 03, 2011

French Chicken Liver and Green Bean Salad With Garam Masala

Seasonal Recipe of the Week
Do you eat liver? It's really good for you. It's full of Iron. Some say it is not healthy because it is our body’s filter and thus full of toxins, others say they are killed in the cooking process. Either way, I say try to buy organic livers, it couldn’t hurt. This yummy recipe is from the New York Times.

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

Ingredients for the salad
1/2 pound small green beans, topped and tailed
Salt to taste
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).

For the vinaigrette: Mix the vinegar, mustard and garlic in a small bowl. Add a little salt and pepper, and whisk in the oil.

To make the salad, cook the green beans in boiling salted water until barely tender, about 2 minutes. Drain, cool and set aside. Pat the livers dry with paper towels, then season on both sides with salt and the garam masala. 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. 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. Serves 4 to 6.

Note: Garam masala is a spice blend, you can get it at Ziggys. 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.