CookTeaser

RECIPE Chicken Liver & Green Bean Salad with Garam Masala
An adaptation of a Mark Bittman recipe in the New York Times

Serves 2

A CookTale

I’ve written this before (it’s worth repeating) — to me Mark Bittman is the finest food writer in the industry today, He refers to his column as “The Minimalist” which interprets as few ingedients and simple to adapt and they are. When it comes to chicken livers, my basic experience is chopped chicken liver, prepared quite infrequently. With this recipe, we picked up a 1 pound container of fresh chicken livers, and the results were great. MB advises that the cooking time is 2 minutes on one side and 1 minute on the other, leaving them pink in the center.

INGREDIENTS

For the Vinaigrette

1 TB of Red Wine Vinegar
1 tsp of Dijon Mustard
1 Garlic Clove, smashed to a paste with a little salt
Kosher Salt & Pepper
3 TB of EVOO

Mix the Vinegar, Mustard & Garlic in a small bowl. Add a little Salt & Pepper, & whisk in the oil.

For the Salad

1/2 pound small Green Beans, topped & tailed
Kosher Salt
6 to 8 Chicken Livers, trimmed, about 1 pound
2 tsp of Garam Masala
2 TB of Clarified Butter (preferred)
10 Cherry Tomatoes, halved, optional
3 Handfuls of Salad Greens (about 5 or 6 ounces or to taste)

1. Cook the green beans in boiling salted water until tender, about 2 minutes. Drain, cool & set aside.
2. Pat the livers dry with paper towels, then season on both sides with Salt & the Garam Masala.
3. Heat the Butter in a wide skillet over medium-high heat. Add the seasoned Livers in one layer & let them brown for about 2 minutes. Turn them over & cook 1 minute more, leaving them pink at the center. Remove from heat.
4. Dress the Beans & Tomatoes, if using, with half the Vinaigrette, add a little Salt & Pepper.
5. Dress the Greens with the rest of the Vinaigrette, & pile them on individual plates. Top the Greens with the Beans, the Tomatoes, if using, & the warm Chicken Livers.

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