Chicken & Duck Liver Pâté with Pickled Beets & Mustard Greens on Brioche Toasts from Gjelina: Cooking from Venice, California by Travis Lett
I can think of few better ways to serve chicken liver pâté, and this is my fallback, especially for parties. Pickled beets and red onions lend a spicy edge to t
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Ingredients
- 1 bunch curly mustard green frills, arugula, or watercress
- ¼ cup [40 g] Pickled Red Onions
- Freshly ground black pepper
- 1 pickled beet, homemade (see variation) or store-bought, cut into thin strips
- ½ tsp fresh lemon juice
- 1 tsp extra-virgin olive oil
- Flaky sea salt
- Four 1-in- [2.5-cm-] thick slices brioche
- Dash of aged balsamic vinegar
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