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SALADE LYONNAISE
1.5 cups some old bread, diced into croutons
liver(s), diced
1 cup onion or garlic
a little wine
1 head lettuce (red-green, not radicchio)
2 tsp mustard
3 tablespoons veg oil
Take some old bread, sourdough or other dense texture, dice into
croutons, put in the oven to brown (1.5 cups)
Take the liver(s) you have, likewise dice, sautee with a little
onion or garlic (1 cup before cooking) (you could also let it cook
one minute in a little wine if you have an open bottle)
Take a lettuce head, the red-green variety (not radicchio, which
is bitter), with soft leaves, cut leaves into 1 inch slices
Prepare mustard de Dijon by whipping 2tsp mustard and 3tbsp veg.
oil with a fork or spoon. Will make a mousse. Add more oil if
you think it can be absorbed in the mousse.
Combine all ingredients in bowl, toss and serve with red wine. If
liver and bread settle at the bottom of bowl, you may have used a
lettuce with too stiff leaves or have sliced them too big.
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Lyonnaise