French Chicken Liver And Green Bean Salad With Garam Masala Food

FRENCH CHICKEN LIVER AND GREEN BEAN SALAD WITH GARAM MASALA

Steps:

• For the vinaigrette: Mix the vinegar, mustard and garlic in a small bowl. Add a little salt and pepper, and whisk in the oil.
• Cook the green beans in boiling salted water until barely tender, about 2 minutes. Drain, cool and set aside.
• Pat the livers dry with paper towels, then season on both sides with salt and the garam masala.
• 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.
• 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.

BIHARI FRENCH CUT GREEN BEAN MASALA

Steps:

• Toast the almonds in the oil; remove.
• Add paprika, chili flakes, cumin, and coriander to the oil; cook.
• Add onion; cook until translucent, about 4 minutes.
• toss in garlic at last end with onions
• Toss in green beans and coat.
• Add coconut milk and lime juice; warm it.
• Plate; top with cilantro and almonds.