French Chicken Liver and Green Bean Salad With Garam Masala
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon red wine vinegar
- 1teaspoon Dijon mustard
- 1garlic clove, smashed to a paste with a little salt
- Salt
- pepper
- 3tablespoons extra virgin olive oil
- ½pound small green beans, topped and tailed
- Salt
- 12chicken livers, trimmed, about 1 pound
- 2teaspoons garam masala (see Note)
- 2tablespoons clarified butter, ghee or olive oil
- 18cherry tomatoes, halved, optional
- 6small handfuls salad greens (about 5 or 6 ounces)
For the Vinaigrette
For the Salad
Nutritional analysis per serving (6 servings)
217 calories; 15 grams fat; 5 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 14 grams protein; 480 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
For the Vinaigrette
- Step 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.
- Step 2
Cook the green beans in boiling salted water until barely tender, about 2 minutes. Drain, cool and set aside.
- Step 3
Pat the livers dry with paper towels, then season on both sides with salt and the garam masala.
- Step 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.
- Step 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 kalustyans.com. 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 ½ teaspoon grated nutmeg.
Private Notes
Comments
I mixed watercress & red leaf lettuce for the greens, subbed radish for the tomatoes, and added a soft-boiled egg to make it a dinner salad. Unbelievably good! And, with 3 livers, 1 egg, and 1.5T of dressing per person, it's right around 350 calories.
I mixed watercress & red leaf lettuce for the greens, subbed radish for the tomatoes, and added a soft-boiled egg to make it a dinner salad. Unbelievably good! And, with 3 livers, 1 egg, and 1.5T of dressing per person, it's right around 350 calories.
To celebrate my healthiness I saved the browned butter/olive oil mixture left in the pan with all the spice and crusty bits and I'm going to cook my eggs in it tomorrow.
The Garam Masala is a perfect complement to the chicken livers! I made this with the green beans warm and served with a portobello pasta and got rave reviews.
Really lovely. Opted for some fried potatoes rather than green beans. Added some capers.
This is the first time I’ve ever added a NYT cooking note after using new recipes every week for years. My husband and I are true foodies, and think this is a perfect use of chicken livers, which are often on sale, because other shoppers don’t use them. I halved the recipe for the two of us, using my volunteer cherry tomatoes from our compost. I would recommend tossing the greens in some of the dressing first, then plating the rest. Great. Unexpectedly fine.
Wow! Fabulous! Take care sautéing the liver, medium to medium low. Let it sear first for not more than a couple of minutes. Then flip and watch for too much heat. Garam masala becomes bitter. Ghee is a must. I made a sauce with white wine scraping the bottom and drizzled it on top of the liver.