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By Contents Chicken Lamb Pork River Fish Sea Fish Green Vegetables Potato Tomato Mushroom Fruits Flour Gram Flour Cottage Cheese Rice Black Gram By Region North India South India East India West India Far East South East Continental Mughlai | home > cooking >Continental >Salads Chicken Liver Salad Serves 2 Preperation Time 10 Minutes Contents Chicken Ingredients 6 spring onions, trimmed and chopped 2 tomatoes, quartered 2 ins (5 cm) cucumber, finely chopped 2 rashers back bacon 4 oz (100 g) chicken liver Freshly ground black pepper ½ slice (1/2 oz/12.5 g) bread For the dressing 1 teaspoon French mustard 3 tablespoons lemon juice 1 tablespoon orange juice 1 tablespoon wine vinegar Salt and black pepper Recipe Dry-fry the spring onions in a non-stick pan. Mix together with the tomatoes and cucumber in a bowl. Trim all the fat from the bacon, grill well and chop into small pieces. Wash and trim the livers and dry-fry with black pepper in a non-stick pan. Toast the bread and cut into tiny squares. Prepare the oil-free dressing by placing all the ingredients in a screw-top jar and shaking well. Pour the dressing over the salad vegetables and toss well. Arrange the salad in 2 bowls and just before serving add the bacon, livers and toast squares to the centre of each bowl. Serve immediately. BACK SUGGEST A RECIPE TOP |
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