French Chicken Liver and Green Bean Salad With Garam Masala

• 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)

1. For the vinaigrette: Mix the vinegar, mustard and garlic in a small bowl.
2. Add a little salt and pepper, and whisk in the oil.
3. Cook the green beans in boiling salted water until barely tender, about 2 minutes.
4. Drain, cool and set aside.
5. Pat the livers dry with paper towels, then season on both sides with salt and the garam masala.
6. Heat the butter or oil in a wide skillet over medium-high heat.
7. Add the seasoned livers in one layer and let them brown, about 2 minutes.
8. Turn them over and cook 1 minute more, leaving them pink at the center.
9. Remove from heat.
10. Dress the beans and tomatoes, if using, with half the vinaigrette, and add a little salt and pepper.
11. Dress the greens with the rest of the vinaigrette, and pile them on a platter or individual plates.
12. Top the greens with the beans, the tomatoes, if using, and the warm chicken livers.

red wine vinegar, mustard, garlic, salt, pepper, extra virgin olive oil, green beans, salt, chicken livers, garam masala, clarified butter, tomatoes, salad greens

Taken from cooking.nytimes.com/recipes/1014195 (may not work)