FRENCH SALAD WITH CLASSIC VINAIGRETTE DRESSING

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil offers a similar flavor with health benefits.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar provides a different yet pleasant acidity.

Dijon mustard

🥗Healthier: whole grain mustard

💰Cheaper: yellow mustard

Whole grain mustard adds texture while being slightly healthier.

mixed greens

🥗Healthier: spinach

💰Cheaper: iceberg lettuce

Spinach is nutrient-dense and adds a different flavor profile.

Soak the chicken liver in milk to remove bitterness and make it sweeter.

Prepare the vinaigrette by mixing mustard, salt, and ground pepper in a bowl.

Add red wine vinegar and a mix of sunflower oil and olive oil to the bowl in a ratio of 1:3 (1 part vinegar to 3 parts oil).

Whisk the vinaigrette until emulsified; it can be stored in the fridge for future use.

Prepare the liver by removing any green parts and cutting it into regular pieces.

Slice fresh onion very finely as a substitute for shallots.

Quarter the mushrooms for texture and taste.

Crush one clove of garlic.

Heat duck fat (or sunflower oil) in a pan and fry the liver with salt and pepper until golden, making sure not to overcook it.

Remove the liver from the pan and set aside.

In the same pan, fry the mushrooms and onions for about 2 minutes, ensuring they retain texture.

Deglaze the pan with port wine, scraping up the flavors stuck to the bottom.

Add homemade chicken stock to the pan and let it reduce to create a sauce.

Mix the cooked mushrooms and liver back into the sauce and season with salt and pepper.

Clean and prepare the mixed greens, mixing them gently with vinaigrette using your hands for better flavor distribution.

Plate the mixed greens and top with the liver and mushroom mixture.

Garnish with fresh parsley and a final sprinkle of ground pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens