Salade Nouvelle
Method
- To make the dressing, whisk the mustard, white wine vinegar, garlic and seasonings until well combined. Then add about ½ cup oil, little by little, continually whisking until thick. Set aside.
- Heat a little oil in a heavy-bottomed pan until almost smoking and sear the livers on both sides. Remove.
- Then add the butter and cook the bacon, continually stirring.
- Return the livers to the pan and finish the cooking process.
- Then toss the livers and any cooking juices with the spinach and dressing to taste.
- To serve, toast or grill the bread, place on individual plates and mound the salad on top.
Ingredients
- 2 tspn Dijon mustard
- 2 tbsp white wine vinegar
- 1 large garlic clove, crushed
- sea salt & freshly ground pepper
- vegetable oil
- 16-20 chicken or duck livers, cleaned
- a dollop of butter
- 3-4 streaky bacon rashers, sliced
- a good handful of baby spinach leaves
- 4 thick slices sourdough bread
Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.