RFCJ RECIPE ARCHIVE
Posted by : Lita Pomegranate, Figs, Chicken Livers in Filo - meat
This wonderful salad is full of interesting extras, like the filo packet on top, plus figs and pomegranates. Itıs a special treat from friend and chef Emily Moore. Filo Pastries: 8 each chicken livers, cleaned 1/2 tsp. salt 1/4 tsp. black pepper, ground 2 cloves garlic, chopped 1 cup olive oil, divided 8 sheets filo dough Cider Dressing: 3/4 cup apple or raspberry cider 1/4 cup apple cider or raspberry vinegar 1 clove garlic, chopped 1 Tbsp. fresh thyme or oregano leaves, chopped (or 1 teaspoon dried) 1 Tbsp. shallot, minced 2 Tbsp. Dijon mustard 1/2 tsp. salt 1/4 tsp. pepper, ground 1 cup good olive oil 1 cup canola oil For Salad 6 cups fancy greens mix (about 3/4 pound) 1/2 head savoy cabbage leaves torn into pieces 1/2 bunch clean, stemmed spinach leaves, torn into pieces 1 each pomegranate, seeds only 8 each fresh figs, halved DIRECTIONS: 1. Brush chicken livers with olive oil, then sprinkle with garlic. Broil 3 inches from heat for 1 1/2 to 2 minutes on each side. Let cool. Spread 1 sheet of filo out on a clean board, keeping the remaining sheets covered with a lightly damp towel or plastic wrap. Brush sheet with the olive oil. Fold in half lengthwise to form a long strip, then brush the strip, then fold both long edges toward the center, covering the chicken liver and forming four layers of filo. Brush filo again with olive oil, then roll the filling down the length of the filo, forming a cylindrical packet. Place seam side down on a lightly oiled baking sheet. Repeat with other lives and filo. Refrigerate (or freeze) until just before serving. Bake at 350 degrees for 12-15 minutes for refrigerated pastries, 20 minutes for frozen. 2. For the cider dressing: Combine the first 8 dressing ingredients in a non-reactive bowl, beating with a whisk. Slowly beat in the oils to form a smooth, slightly thickened dressing. Taste and add more vinegar, salt pepper, or mustard as desired. 3. To assemble the salad: Brush figs with a little cider dressing and broil, cut side up, about 3 to 5 minutes or until bubbling and golden. Toss all the greens together, dress with about 1 1/2 cup dressing (or to taste) and divide among 8 plates. Place 2 fig halves and one warm filo packet on each salad, sprinkle with pomegranate seeds and serve. Copyright İ 1998 Mauny Kaseburg. All rights Reserved [MAUNY'S KITCHEN TABLE )
