French Chicken Liver and Green Bean Salad With Garam Masala

, French
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For the vinaigrette

  • 1

    tablespoon red wine vinegar

  • 1

    teaspoon Dijon mustard

  • 1

    garlic clove, smashed to a paste with a little salt

  • Salt

  • pepper

  • 3

    tablespoons extra virgin olive oil

For the salad

  • ½

    pound small green beans, topped and tailed

  • Salt

  • 12

    chicken livers, trimmed, about 1 pound

  • 2

    teaspoons garam masala (see Note)

  • 2

    tablespoons clarified butter, ghee or olive oil

  • 18

    cherry tomatoes, halved, optional

  • 6

    small handfuls salad greens (about 5 or 6 ounces)


    For the vinaigrette

    1. For the vinaigrette: Mix the vinegar, mustard and garlic in a small bowl. Add a little salt and pepper, and whisk in the oil.
    2. Cook the green beans in boiling salted water until barely tender, about 2 minutes. Drain, cool and set aside.
    3. Pat the livers dry with paper towels, then season on both sides with salt and the garam masala.
    4. Heat the butter or oil in a wide skillet over medium-high heat. Add the seasoned livers in one layer and let them brown, about 2 minutes. Turn them over and cook 1 minute more, leaving them pink at the center. Remove from heat.
    5. Dress the beans and tomatoes, if using, with half the vinaigrette, and add a little salt and pepper. Dress the greens with the rest of the vinaigrette, and pile them on a platter or individual plates. Top the greens with the beans, the tomatoes, if using, and the warm chicken livers.


    • Garam masala, a spice blend, is at spice shops and One version is made by pulverizing in a coffee mill or spice grinder 1 tablespoon green cardamom pods, 1 teaspoon cumin seeds, 1 teaspoon black peppercorns, 1 teaspoon cloves, a 2-inch stick cinnamon and 1/2 teaspoon grated nutmeg.
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