Chicken Liver Mousse & PARS­LEY SALAD

Food & Drink - - TRENDS -

Omit black­ber­ries and their dress­ing. Mix 1 tbsp (15 mL) thinly sliced shal­lots and ½ tsp (2 mL) red wine vine­gar. Let stand 15 min­utes. Add ½ cup (125 mL) loosely packed small flatleaf pars­ley leaves, ½ tsp (2 mL) ex­tra vir­gin olive oil, and salt and pep­per to taste. Toss to coat. Place a lit­tle salad on top of each cros­tini.

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