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Warm Chicken Liver Salad with Raspberry Vinegar https://www.metro.ca/userfiles/image/recipes/Salade-tiede-foies-volaille-vinaigre-framboise-5099.jpg PT10M PT06M PT16M
Sauté the shallot and chicken livers in the oil over medium-high heat for 4 to 6 minutes. Set aside.Deglaze the pan with the raspberry vinegar.Add the brown sugar.Season and serve on a bed of spring lettuce mix.
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1 Tbsp. (15 mL) chopped shallot 1/2 lb (225 g) chicken livers 2 Tbsp. (30 mL) walnut oil 2 Tbsp. (30 mL) raspberry vinegar 1 pinch of brown sugar salt and white pepper to taste sufficient quantity, spring lettuce mix
Warm Chicken Liver Salad with Raspberry Vinegar

Warm Chicken Liver Salad with Raspberry Vinegar

Rate this recipe
1 Vote
  • Lactose-free
4
servings
0:10
Preparation
0:06
COOKING
0:16
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 Tbsp.
    (15 mL)
    chopped shallot
  • 1/2 lb
    (225 g)
    chicken livers
  • 2 Tbsp.
    (30 mL)
    walnut oil
  • 2 Tbsp.
    (30 mL)
    raspberry vinegar
  • 1
    pinch of brown sugar

  • salt and white pepper to taste

  • sufficient quantity, spring lettuce mix
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Imprimer ma sélection

Preparation

Sauté the shallot and chicken livers in the oil over medium-high heat for 4 to 6 minutes. Set aside.

Deglaze the pan with the raspberry vinegar.

Add the brown sugar.

Season and serve on a bed of spring lettuce mix.

Source : Metro

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.

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