Warm Chicken Liver Salad with Yoghurt Dressing

Name: Warm Chicken Liver Salad with Yoghurt Dressing (Salade de foie de volaille tiède, sauce au yogourt)
Cuisine: French
Ingredients: 225 g (8 oz) dandelion leaves or 1 curly endive, well washed and torn; 225 g (8 oz) dandelion leaves or 1 curly endive, well washed and torn; 4 tomatoes, skinned and seeded; 200 g (7 oz) chicken livers, trimmed, large ones cut in half; 30 ml (2 tbsp) freshly cut chives; 100 g (4 oz) low-fat natural yoghurt; 10 ml (2 tsp) wine vinegar; 10 ml (2 tsp) soya sauce; 5 ml (1 tsp) fresh yeast; 10 ml (2 tsp) cut mixed fresh herbs (such as parsley, dill, basil); 10 ml (2 tsp) cut mixed fresh herbs (such as parsley, dill, basil); 10 ml (2 tsp) cut mixed fresh herbs (such as parsley, dill, basil); 10 ml (2 tsp) cut mixed fresh herbs (such as parsley, dill, basil); 10 ml (2 tsp) finely chopped onion; 1 sliver of garlic, crushed; 2.5 ml (½ tsp) English mustard; salt and freshly ground pepper; salt and freshly ground pepper

Salade de foie de volaille tiède, sauce au yogourt

Preparation info

4
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

The fresh yeast makes this dressing light and foamy, and gives it a pleasant, nutty flavour.

Ingredients

225 g (8 oz) dandelion leaves or 1 curly endive, well washed and torn

Europe
Switzerland
France
Salad

Method

Arrange the salad leaves on four individual plates.
Cut the tomatoes into julienne strips.
Season the chicken livers and sauté in a non-stick pan until lightly browned on all sides, but still pink in the centre.
Arrange livers on the salad leaves, and sprinkle with tomato Julienne and chives.
For the dressing, mix all the ingredients