Green Bean Salade Folle
Nutrition
Calories: 152 kcalCarbohydrates: 12 gProtein: 13 gFat: 20 gSaturated Fat: 13 gCholesterol: 114 mgSodium: 89 mgFiber: 7 gSugar: 9 gVitamin A: 141.375 IUCalcium: 42 mgIron: 14 mg
Ingredients
- 1 qt mixed salad greens torn
- 2 tbsp extra-virgin olive oil
- 2 tbsp plus 2 tsp red wine vinegar
- 2 tablespoon oregano chopped fresh
- 8 oz frozen green bean thin sliced green beans, thawed and tossed with oil
- 3 tbsp butter
- 6 oz chicken livers trimmed and cut into bite-size pieces (3/4-cup)
- 1 whole Garlic clove minced
- 3 whole green onions white and light green parts only, thinly sliced
- 1 dash salt to taste
- 1 dash Black pepper freshly ground, to taste
- 2 tablespoon parsley chopped fresh
Instructions
- In a large bowl, toss together the greens. Pour in the olive oil and 2 teaspoons of the vinegar. Add the oregano and toss to coat the greens lightly. Arrange the greens on chilled salad plates. Divide the green beans among the salad plates.
- Melt the butter in a large heavy skillet over medium-high heat. Cook the chicken livers, stirring, until browned but still a little pink inside, about 4 minutes. Add the garlic and green onions and cook about 30 seconds longer, shaking the skillet to move the chicken livers around. Stir in the remaining 2 tablespoons of vinegar. Cook 30 seconds and then season well with salt and pepper.
- Spoon the hot livers onto the salads. Divide the sauce evenly. Garnish the salads with parsley. Serve at once.