[usr 3]
Trim the critters properly (watch out for the gall). Put the butter in a skillet, season the patties with salt and pepper and sear, keeping pink. Deglaze with the vinegar, let simmer for a few minutes. Powder with sugar. Leave 2 minutes. Book.
Peel, wash, spin dry the lettuce and set aside. Peel the peas, cook them in boiling water for 7 minutes, drain, cool, set aside. Peel the gourmet peas, cook them in the same water for 6 minutes, drain, cool, set aside. Peel, wash and cook the green beans "al dente" in the same way, between 4 and 8 minutes, depending on their size, drain, cool, set aside. Peel the beans, poach them in the same way for about 8 minutes, drain, cool and remove the small skin from each bean, set aside.
Peel the pink radishes while decorating them, set aside.
Training :Divide the salad and the beatillas on four large plates, alternating them with the vegetables. Decorate with pink radishes.
Compose the vinaigrette by putting mustard, vinegar, salt and pepper in a salad bowl. Stir with a small whisk and incorporate the oil, always emulsifying with the whisk.
Spread a little of this sauce on the different elements of the salad and put the rest of the sauce in a sauce boat. Garnish with sprigs of chervil or, failing that, flat-leaf parsley.
My advice:When it comes to livers, I recommend the blond ones, chicken or rabbit. You will find this assortment of offal at your poultry supplier.
Joëlle's point of view:It is important that your beatilles are pink and well preserved. It is a spring salad; in winter, you will have to make do with carrots, endive turnips, etc.
Source, Hubert's Favorite Recipes.
