Mushroom and Liver Salad
The combination of hot mushrooms and a cold salad is very pleasant. Although the liver is given as cooked in the recipe you could have it uncooked if you enjoy it that way.
| Ingredients | SERVES 1 |
|---|---|
| METRIC (IMPERIAL) | AMERICAN |
| 2 teaspoons olive oil | 2 teaspoons |
| 100g (3½oz) mushrooms, preferably chestnut, wiped and thickly sliced | 1 cup |
| sea salt and freshly ground black pepper to taste | |
| 100g (3½oz) cooked liver (see here), neatly diced | ½ cup |
| 2 tablespoons pine (pignolia) nuts | 2½ tablespoons |
| green salad leaves to taste | |
| Vinaigrette Dressing (see here) to taste |
Method
- Heat the oil in a frying pan (skillet) and cook the mushrooms for 5 minutes. Season to taste and keep warm while preparing the salad.
- Mix the liver and nuts with the salad leaves and sprinkle with a little dressing. Pile on to a serving plate and top with the warm mushroom slices.
Variations
Use cooked chicken livers and walnuts instead of mushrooms and pine nuts.
Add a few tablespoons of alfalfa sprouts to the salad.
Microwave: cook the mushrooms in just one teaspoon of oil in a bowl in the microwave for about 2 minutes.