How to make a nice salad memorable

Here's a saucy salad!

The salad of warm chicken liver can eat at any time of beauty for all time. And incredibly beautiful bright and cheerful, has a variety of tastes and textures that are placed in a league of its own as a salad to remember.

chicken liver is a good addition to salads and unusual. They are ridiculously low and an excellent source of protein. Cook gently in butter and garlic, and you will be rewarded with a soft cloth,juicy texture that melts in your mouth. To boil over, and it's hard, dry and disappointing.

For a kaleidoscope of taste and visual effect, using a variety of salad leaves. Amari work very well here, so some radicchio, endive, radicchio and arugula. The texture is very important, so make sure you add a stick or two of celery finely chopped.

And the final touch, the spread on some crusty, toasted bread with butter. Finally, the salad to put together a good viewDress,

A classic French sauce works very well here, but if you want an unforgettable salad, sprinkle a few leaves "dress for a Shanghai real taste sensation.

Warm salad of chicken livers

Here's what you do:

Cut the liver, removing the fibrous membrane.

Chop a garlic clove or two.

Tip of the prepared salad leaves in a bowl.

equal heat olive oil and butter in a frying panPlace and medium heat (just enough to swim around the spoon on the liver, without them.)

When the butter foam slip liver in the pan with the garlic and fry tender chopped 1 minute on each side (chicken livers are best served lightly browned but still pink inside.)

Bet on lettuce leaves and season with freshly ground pepper and salt.

Swirl some of Shanghai wrapping around the pot to catch the juices and bitsThe garlic, then pour over salad. Top with croutons.

Finally, throw in a handful of fresh chives, step back and admire the colors and repeat after me ... "Oooh You offal but I love you!"

Shanghai Dressing

Serving Size: 120ml

Duration: 4 weeks in the refrigerator

Ingredients

2 v. teaspoon sugar

2 tablespoons lime juice

3 tablespoons sunflower oil

2 tablespoons mirin Yutaka **

2 v. tsp light soy sauce, Amoy

1 smallclove garlic or 1 teaspoon garlic mashed cane

½ teaspoon teaspoon chili paste or fresh cane or a pinch of chili flakes

** Supermarket

Here's what you do:

If using fresh garlic, press a clove of garlic with a Microplane or finely chop and scrape the glass.

Add other ingredients and mix well.

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