Salad A L' Egyptian Recipe
Ingredients
| Chicken livers | 115 Gram | |
| Butter | 30 Milliliter | |
| 115 g julienne cut cooked ham | ||
| 1 julienne cut blanched artichoke | ||
| Mushrooms | 250 Milliliter, sliced | |
| Peas | 250 Milliliter, blanched | |
| 1 julienne cut red bell pepper | ||
| 4 chopped green onions | ||
| 1 L cooked long grain rice | ||
| Safflower oil | 125 Milliliter | |
| Lemon juice | 45 Milliliter | |
| 1 ml each of salt, pepper, garlic powder, basil, onion powder, thyme | ||
| Worcestershire sauce | 5 Milliliter | |
| Romaine leaves | 8 , trimmed | |
| Tomatoes | 3 , cut into wedges | |
Directions
Saute the chicken livers in the butter, and place on a paper towel to absorb excess fat.
Cool.
Blend with the ham, vegetables and rice.
Mix the oil, lemon, seasonings and Worcestershire.
Mix throughout the salad.
Place the romaine leaves around a salad bowl, fill with the salad.
Garnish with tomato wedges.
Serve.
Cool.
Blend with the ham, vegetables and rice.
Mix the oil, lemon, seasonings and Worcestershire.
Mix throughout the salad.
Place the romaine leaves around a salad bowl, fill with the salad.
Garnish with tomato wedges.
Serve.
Chef
