French Chicken Liver and Green Bean Salad With Gara

Name: French Chicken Liver and Green Bean Salad With Garam Masala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon red wine vinegar; 1 teaspoon Dijon mustard; 1 garlic clove, smashed to a paste with a little salt; Salt; pepper; 3 tablespoons extra virgin olive oil; 1/2 pound small green beans, topped and tailed; Salt; 12 chicken livers, trimmed, about 1 pound; 2 teaspoons garam masala (see Note); 2 tablespoons clarified butter, ghee or olive oil; 18 cherry tomatoes, halved, optional; 6 small handfuls salad greens (about 5 or 6 ounces)

Servings: persons

1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 garlic clove, smashed to a paste with a little salt
Salt
pepper
3 tablespoons extra virgin olive oil
1/2 pound small green beans, topped and tailed
Salt
12 chicken livers, trimmed, about 1 pound
2 teaspoons garam masala (see Note)
2 tablespoons clarified butter, ghee or olive oil
18 cherry tomatoes, halved, optional
6 small handfuls salad greens (about 5 or 6 ounces)

1
For the vinaigrette: Mix the vinegar, mustard and garlic in a small bowl.
2
Add a little salt and pepper, and whisk in the oil.
3
Cook the green beans in boiling salted water until barely tender, about 2 minutes.
4
Drain, cool and set aside.
5
Pat the livers dry with paper towels, then season on both sides with salt and the garam masala.
6
Heat the butter or oil in a wide skillet over medium-high heat.
7
Add the seasoned livers in one layer and let them brown, about 2 minutes.
8
Turn them over and cook 1 minute more, leaving them pink at the center.
9
Remove from heat.
10
Dress the beans and tomatoes, if using, with half the vinaigrette, and add a little salt and pepper.
11
Dress the greens with the rest of the vinaigrette, and pile them on a platter or individual plates.
12
Top the greens with the beans, the tomatoes, if using, and the warm chicken livers.

761

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, 1 garlic clove, smashed to a paste with a little salt, Salt, and more.

Yes, French Chicken Liver and Green Bean Salad With Garam Masala falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

French Chicken Liver and Green Bean Salad With Garam Masala

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions