La Belle Cuisine - More Salad Recipes
Fine Cuisine with Art Infusion
"To cook is to create. And to create well...is an act of integrity, and faith."
Salad of Fresh
Spinach and Sautéed Chicken Livers
make a good salad is to be a brilliant diplomat - the problem is entirely
the same in both cases. To know how much oil to mix in with one's vinegar."
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Friday, November 10, 2006
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Salad of Fresh Spinach and Sautéed Chicken Livers
“This is a salad that’s not particular to any special region of France, for you’ll find it in bistros in Lyons as well as small family restaurants in the Charentes. I have to admit that for the longest time I had a distinct dislike for chicken livers, for in my early married days we ate them once or twice a week because they were inexpensive. I’m coming around again, especially when I know I can get chicken livers from fresh, farm-raised poultry.”
1 pound (500 g) spinach, rinsed, dried, and torn into
1. Arrange the spinach on 4 large salad plates.
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