Green bean salad with fried chicken livers and creamy lemon dressing
- 600 g green beans
- 6 button mushrooms
- 1 small red onion, peeled and sliced into thin rings
- Juice of 1 lemon
- 100 ml single cream
- 1 tbsp flat parsley, chopped
- A few chervil leaves
- 1 tbsp toasted pine nuts
- Walnut oil, olive oil and pine nut oil, to drizzle
- Grape seed oil or clarified butter, for frying
- Approximately 250 g chicken livers
- 20 g chilled butter
- 1 tsp clear honey
- Salt and freshly ground black pepper
Wash and trim the green beans and cook them in salted boiling water over a high heat.
Remove from the heat while they are still ‘al dente’, drain and then plunge into cold water.
Clean the mushrooms and cut them into strips.
Place the cream, lemon juice, oils, parsley, chervil, salt and pepper in a bowl.
Mix well using a whisk.
Add the green beans, onion, toasted pine nuts and mushrooms and mix all the ingredients together.
Arrange the green bean salad on a plate.
Heat the grape seed oil or clarified butter in a frying pan, add the chicken livers and fry over a moderate heat for 3-4 minutes.
Remove from the heat, add the cold butter and honey and season with salt and freshly ground black pepper.
Arrange the chicken livers on top of the green beans and drizzle with the cooking juices.
Duck livers or fried goose livers may be used instead of chicken livers.