French Chicken Liver And Green Bean Salad With Garam Masala Recipes

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PEAS WITH GARAM MASALA



Peas With Garam Masala image

Provided by Amanda Hesser

Categories     easy, quick, weekday, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 6

1 tablespoon olive oil
1/2 medium onion, chopped
1/2 teaspoon garam masala
4 cups frozen small peas
1/2 cup whole-milk yogurt, preferably sheep's milk
Salt to taste

Steps:

  • Pour the oil into a medium saucepan and place over medium-high heat. When it shimmers, add the onion and garum masala and saute until the onion is translucent but not browned, about 5 minutes.
  • Pour in the peas and cook, stirring, until the peas are warmed through. Remove from heat, fold in the yogurt and season with salt.

Nutrition Facts : @context http, Calories 157, UnsaturatedFat 4 grams, Carbohydrate 19 grams, Fat 6 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 364 milligrams, Sugar 7 grams

FRENCH CHICKEN LIVER AND GREEN BEAN SALAD WITH GARAM MASALA



French Chicken Liver and Green Bean Salad With Garam Masala image

Provided by David Tanis

Categories     lunch, quick, weekday, salads and dressings

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 garlic clove, smashed to a paste with a little salt
Salt
pepper
3 tablespoons extra virgin olive oil
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)

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.

Nutrition Facts : @context http, Calories 207, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 15 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 5 grams, Sodium 361 milligrams, Sugar 1 gram, TransFat 0 grams

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