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Warm Cranberry and Chicken Liver Salad
2013-08-06
https://www.metro.ca/userfiles/image/recipes/salade-foies-volaille-poeles-canneberges-5445.jpg
PT25M
PT16M
PT41M
Clean livers, removing any fat and membranes. Season.In a big skillet, heat oil on medium.Cook livers about 5 minutes, turn them over and cook another 3 - 4 minutes.Add garlic, maple syrup and cranberries and simmer for 5 minutes.Deglaze with 1/4 cup (60 mL) Asian dressing and serve immediately on a bed of watercress.Asian dressingCombine rice vinegar with soy sauce, maple syrup and ginger. Whisk in canola oil and a few drops of sesame oil, if desired.Serve with a full-bodied white or light red wine.
4
Chef Josée Robitaille
0
0
0
0
1 lb (454 g) chicken livers (other poultry livers may be used)
1 Tbsp. (15 mL) canola oil
1 garlic clove, minced
2 Tbsp. (30 mL) maple syrup or honey
1/2 cup (125 mL) fresh cranberries
10 oz (284 g) watercress or baby spinach
asian dressing
3 Tbsp. (45 mL) rice vinegar
1 Tbsp. (15 mL) soy sauce
1 Tbsp. (15 mL) maple syrup
1/2 tsp. (2 mL) grated peeled fresh ginger
1/3 tasse (80 mL) canola oil
sesame oil to taste
Warm Cranberry and Chicken Liver Salad
-
![]()
Lactose-free
4
servings
0:25
Preparation
0:16
COOKING
0:41
TOTAL TIME
Ingredients
-
1 lb
(454 g)chicken livers (other poultry livers may be used)
-
1 Tbsp.
(15 mL)canola oil
-
1
garlic clove, minced
-
2 Tbsp.
(30 mL)maple syrup or honey
-
1/2 cup
(125 mL)fresh cranberries
-
10 oz
(284 g)watercress or baby spinach
-
asian dressing
-
3 Tbsp.
(45 mL)rice vinegar
-
1 Tbsp.
(15 mL)soy sauce
-
1 Tbsp.
(15 mL)maple syrup
-
1/2 tsp.
(2 mL)grated peeled fresh ginger
-
1/3 tasse
(80 mL)canola oil
-
sesame oil to taste
Preparation
Clean livers, removing any fat and membranes. Season.
In a big skillet, heat oil on medium.
Cook livers about 5 minutes, turn them over and cook another 3 - 4 minutes.
Add garlic, maple syrup and cranberries and simmer for 5 minutes.
Deglaze with 1/4 cup (60 mL) Asian dressing and serve immediately on a bed of watercress.
Asian dressing
Combine rice vinegar with soy sauce, maple syrup and ginger. Whisk in canola oil and a few drops of sesame oil, if desired.
Serve with a full-bodied white or light red wine.
Source :
Chef Josée Robitaille
Legal Notice
Lactose-free recipes
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
