Salade Lyonnaise
Nutrition
Calories: 267 kcalCarbohydrates: 20 gProtein: 19 gFat: 28 gSaturated Fat: 13 gCholesterol: 137 mgSodium: 294 mgFiber: 12 gSugar: 9 gVitamin A: 376.425 IUCalcium: 106 mgIron: 17 mg
Ingredients
- ½ whole Hearts of Romaine 1/2 head of romaine lettuce
- ½ whole boston lettuce 1/2 head of boston lettuce
- ½ whole green leaf lettuce 1/2 head of chickory
- 3 tbsp vinegar
- 6 tbsp olive oil
- 1/2 tsp prepared mustard
- 1 dash salt to taste
- 1 dash Black pepper freshly ground, to taste
- 4 slices bacon cut into julienne strips
- 8 oz chicken livers diced
- 1 whole endive lettuce endive, cut into 1/2-inch slices
- 3 slice onion sliced very thin, broken up
- 1 ¼ cup croutons
- 1 tablespoon chive finely chopped fresh chives
Instructions
- Wash the lettuce. Drain in a colander and shake out excess moisture or dry the lettuce in a salad spinner. Wrap the lettuce in paper towels, put in a plastic bag, and refrigerate for 1 to 2 hours.
- In a small bowl, combine 1 tbsp of the vinegar, the oil, mustard, and salt and freshly ground pepper to taste. Mix the vinaigrette well and set aside.
- In a skillet, sauté the bacon, and when it becomes crisp, remove it with a slotted spoon to drain on paper towels. Sauté the chicken livers in the bacon fat until they just turn from pink and remove them with a slotted spoon to drain on paper towels.
- Over moderate heat, deglaze the pan with the remaining 2 tablespoons vinegar, reduce it slightly, stir in the vinaigrette, and remove from the heat.
- In a large salad bowl, mix the salad greens together and add the warm dressing. Mix well and garnish with the onion slices, croutons, chicken livers, bacon, and chives. Serve immediately.