Warm Salad of Chicken Livers

By corlear

Salade Tiede aux Foies de Volaille

This recipe is a variation of Warm Salad of Wild Mushrooms. Follow that recipe with the variations listed in this recipe.

Chicken livers, cooked with a touch of red wine vinegar, take the place of wild mushrooms in this bistro-style salad.

Ingredients

• Same ingredients as Warm Salad of Wild Mushrooms with the following exceptions:
• omit the wild mushrooms and parsley
• Add:
• 4 chicken livers (total weigiht about 1/4 lb)
• 5-7 sprigs of fresh tarragon
• 2 tbsp butter
• 2 tbsp red wine vinegar

Details

Servings 4

Preparation

Step 1

1. Make the vinaigrette dressing and prepare the salad leaves as directed in the recipe for Warm Salad of Wild Mushrooms.

2. Using a small knife, trim any membrane from the chicken livers, then cut each liver into 3 pieces. Coarsly chop the leaves from the fresh tarragon.

3. Toss the salad leaves in the vinaigrette dressing, then arrange them on 4 individual plates.

4. Melt 2 tbsp butter in a frying pan, add the shallots, and sauté until soft. Add the chicken livers and salt and pepper. Fry the livers over high heat, shaking the pan occasionally, until brown on the outside, 1-2 minutes.

5. Add 2 tbsp red wine vinegar and bring to a boil, stirring to dissolve the pan juices. Stir in the chopped tarragon. Spoon 3 pieces of chicken liver with some pan juices onto each plate of salad. Serve at once.