Monday, July 17, 2006
Salad with Grilled Chicken Livers
Temperatures are on the rise again and no one really feels like doing anything. I certainly didn't feel like cycling across the hot, stuffy, filthy city
twice today, and I definitely did not want to have a hot dinner once I got home. Luckily, I didn't have to. The fridge was packed with salad vegetables: Several kinds of lettuce, mushrooms, corn, carrots, beetroot, radishes, onion, and, just in case Lofty wanted more than veg, I had some chicken livers to fry up.Dinner was quickly prepared. Simply follow my recipe for chicken livers and while the onions and livers are in the pan, chop your salad. Stick to a light dressing of oil and a slightly sweet vinegar, such as a fruity balsamic, so as to not overpower the flavour of the livers. Serve either together, as I did, or on separate plates, but definitely accompanied by thick slices of crusty bread.
Christine at 9:50 pm
