Green Salad with Warm Chicken Livers, Courtons, Cheese and Tomatoes

By corlear

Salade de Foies Blondes

Salades composées, with many possible variations, are popular first courses. This is served by Mme. Imbert in Puligny Montrachet.

Ingredients

• 250 g (8 oz) fresh or frozen chicken liver
• 1 batavia, escarole or frisée salad
• 250 (8 oz) tomatoes
• 125 g (4 oz) Gruyère
• 1 large slice of white bread
• olive or other vegetable oil
• red or white wine vinegar
• salt
• black pepper

Details

Servings 6

Preparation

Step 1

If you are using frozen livers, remember to thaw them completely ahead of time.

Wash and dry the salad. Cut the tomatoes in half, scoop out the seeds and discard, cut the flesh in dice. Dice the Gruyére. Put the green leaves, tomatoes and cheese in a bowl big enough to allow you to turn them in the vinaigrette.

Dice the bread and fry in a little oil until browned. Keep warm. Carefully clean the livers, cutting out any green spots and removing any filaments. If they are large cut them in 2 or 3 pieces.

When you are ready to serve the salad, toss the livers in a little oil - about 5 minutes over a brisk heat should be enough, allowing them to brown on all sides but remain a little pink inside. Add the croûtons and livers to the salad.

Deglaze the hot pan with about a tablespoon of vinegar. Off the heat swirl it round, dislodging any little crunchy bits and the juices from the livers with a wooden spoon. Pour over the salad.

Add about 3 tablespoons of oil to the pan and do the same again. Sprinkle the salad with a little salt, grind some black pepper over it, turn vigorously and serve.