Chicken liver and green bean salad with garam masala

French chicken liver and green bean salad with garam masala [Photo/The New York Times]

For the vinegrette:

1 tablespoon red wine vinegar

1 teaspoon Dijon mustard

1 garlic clove, smashed to a paste with a little salt

Salt and pepper

3 tablespoons extra virgin olive oil

For the salad: 

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. Add a little salt and pepper, and whisk in the oil.

2. Cook the green beans in boiling salted water until barely tender, about 2 minutes. Drain, cool and set aside.

3. Pat the livers dry with paper towels, then season on both sides with salt and the garam masala.

4. Heat the butter or oil in a wide skillet over medium-high heat. Add the seasoned livers in one layer and let them brown, about 2 minutes. Turn them over and cook 1 minute more, leaving them pink at the center. Remove from heat.

5. Dress the beans and tomatoes, if using, with half the vinaigrette, and add a little salt and pepper. Dress the greens with the rest of the vinaigrette, and pile them on a platter or individual plates. Top the greens with the beans, the tomatoes, if using, and the warm chicken livers.

Yield: 4 to 6 servings.

Note: Garam masala, a spice blend, is at spice shops and kalustyans.com. One version is made by pulverizing in a coffee mill or spice grinder 1 tablespoon green cardamom, 1 teaspoon cumin seeds, 1 teaspoon black peppercorns, 1 teaspoon cloves, a 2-inch stick cinnamon and 1/2 teaspoon grated nutmeg.