Green Bean Chinese Salad

A cool summer addition to a summer buffet.

Ingredients:
half pound chicken
livers kosher salt
1 pound fresh green beans (youngest, most tender you can find)
2 teaspoons finely shredded fresh ginger

Mustard Dressing
3 tablespoons soy sauce
2 teaspoons Hot Mustard Sauce or to taste (recipe here) 1 teaspoon sugar
2 teaspoons cider vinegar
1 tablespoon oriental sesame oil
1 tablespoon corn oil

Instructions:
1. Kosher the chicken livers by sprinkling with kosher salt and broiling 2 minutes on each side(until it is cooked). Cut the livers lengthwise into half inch slices and set aside.

2. Snap off and discard the ends of the green beans. Break beans in half; you should have about 4 cups. Bring 2 quarts of water to a boil. Add the beans and return the water to a boil. Cook for about 5 minutes, or until the beans are tender yet crisp. Remove with a slotted spoon, rinse with cold water and drain. Dry the beans with paper towels and set aside.

3. Bring the same water back to a boil. Add the chicken livers and simmer for 3 minutes or until they are just firm. Drain and cool them in cold water. Drain again and dry with paper towels. 4. Put chicken livers, beans and ginger in a salad bowl.

5. Combine the mustard dressing ingredients in a small bowl and blend with a wire whisk. Pour the dressing over the beans and chicken livers and toss well. Chill in the refrigerator for 30 minutes and serve.

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