Green Bean Salade Folle
In French this means "crazy salad". Originally prepared with a generous
slice or two of foie gras, it might well have been crazy to use such an
expensive ingredient in a salad. I have substituted much more
reasonable priced chicken livers and I think this makes a very
satisfying first course salad or as the principal dish in a summer
luncheon menu.
Makes 6 to 8 servings
1 quart torn mixed salad greens, such as leaf lettuce, watercress,
endive, and arugula
2 tablespoons extra-virgin olive oil
2 tablespoons plus 2 teaspoons red wine vinegar
2 tablespoons chopped fresh oregano
1/2 pound thinnest fresh green beans,
topped, tailed, steamed until crisply tender, tossed with 1 tablespoon
olive oil, and cooked; or one half 16 ounce package thinnest frozen
green beans, thawed and tossed with the oil.
3 tablespoons butter
3/4 cup chicken livers, trimmed and cut
into bite-size pieces
1 clove garlic, minced
3 green onions (scallions), white and light green parts only, thinly
sliced
Salt and freshly ground black pepper to taste
2 tablespoons chopped fresh parsley
Nasturtium flowers
In a large bowl, toss together greens. Pour in the olive oil and 2
teaspoons of the vinegar. Add the oregano and toss to coat the greens
lightly. Arrange the greens on chilled salad plates. Divide the green
beans among the salad plates.
Melt the butter in a large heavy skillet over medium-high heat. Cook
the chicken livers, stirring, until browned but still a little pink
inside, about 4 minutes. Add the garlic and green onions and cook about
30 seconds longer, shaking the skillet to move the chicken livers
around. Stir in the remaining 2 tablespoons of vinegar. Cook 30 seconds
and then season well with salt and pepper.
Spoon the hot livers onto the salads. Divide the sauce evenly. Garnish
the salads with the parsley and nasturtium flowers. Serve this simple
cooking recipes at once.
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