Chicken liver salad with pear and Port dressing from The Skinny French Kitchen: 100 Light and Delightful French Favourites (page 96) by Harry Eastwood

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ro_ on October 08, 2020

    I tweaked this recipe a bit: it turns out I didn't have any walnuts, but I did have pine nuts so I used those (it would definitely have been better with walnuts). Also, I didn't like the idea of putting the port neat in the dressing, so I waited until after I had cooked the livers and removed them from the pan, then added the port to the pan and reduced it for a minute or two before adding to the dressing. Overall, this was a nice recipe but it ended up being a little too sweet for me. I did like the method of cooking the livers though, and would repeat this.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.