Best French Chicken Liver And Green Bean Salad With Garam Masala Recipes
FRENCH STRING BEAN SALAD
Steps:
- Fill a large bowl with ice water. Bring a large pot of water to a boil and add 1 tablespoon of salt. Add the beans and cook for 1 minute only. Time it carefully! You want the beans to be crisp-tender. Drain the beans and put them in the ice water until completely cool. Drain the beans again, dry on paper towels, and place them in a large bowl. In a small bowl, whisk together the mustard, vinegar, 1/2 teaspoon salt, and the pepper. While whisking, slowly add the olive oil to make an emulsion. Pour enough dressing over the beans to moisten them well, reserving the rest for another use. Toss with the dill, season to taste, and serve at room temperature. (If the beans aren't served immediately, refrigerate them and add a little extra vinaigrette and a sprinkle of salt before serving.)
FRENCH CHICKEN SALAD WITH GREEN BEANS RECIPE - (4.6/5)
Provided by MJH
Number Of Ingredients 5
Steps:
- Blanch green beans in boiling water until tender but not mushy, about 2 to 3 minutes. Immediately immerse in an ice bath to stop the cooking and preserve their color. When beans are cool, drain and cut into 1-inch pieces on the diagonal. In a small bowl, combine mayo and mustard and mix well. In another bowl, combine chicken with green beans, chopped cornichons and capers. Add mayo-mustard mixture and combine well. Serve over greens.
WARM CHICKEN LIVER SALAD
Choose chicken livers for a substantial meaty salad that's low in fat and full of nutrients
Provided by Silvana Franco
Categories Dinner, Main course
Time 25m
Number Of Ingredients 8
Steps:
- Cook the green beans in a pan of boiling water for 3 mins, drain and keep warm. Meanwhile, toss together the chicken livers, olive oil and rosemary. Heat a large non-stick pan and cook the chicken livers over a high heat for 5-6 mins until nicely browned and cooked through - they should still be a little pink in the centre.
- Arrange the beans on serving plates with the lettuce leaves and watercress. Add the vinegar to the pan, cook for a couple of seconds then spoon over the salad. Serve warm with crusty granary bread.
Nutrition Facts : Calories 83 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 0.13 milligram of sodium
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