Salade Lyonnaise
275g (10oz) Bread
175-225g (6-8oz) Chicken Livers
1 Lettuce
225g (8oz) Onion
25g (1oz) Butter
1 Clove Garlic
Dressing
3 tbsp Olive Oil
2 tbsp Lemon Juice
2 tsp Dijon Mustard
Add butter to pan and melt, add garlic and bread cut into 1 cm (½ inch) cubes and cook for 3-4 minutes until crisp and golden.
Drain on absorbent paper.
Dice onions and lightly saute for a few minutes, add the livers and cook for about a minute (be careful not over-cook).
For the dressing whisk the oils, lemon juice and mustard together.
Cut the lettuce leaves into 1 inch slices
Combine all ingredients in bowl, toss until all the leaves are coated.
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