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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.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm