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Simple Green Bean Salade Folle Cooking Recipes

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

  1. 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.

  2. 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.

  3. 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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