Chicory Salad with Sautéed Chicken Livers
This recipe is featured in Translating the French Way with Food
Adapted from La Vie Rustic (Weldon Owen 2017) by Georgeanne Brennan
- Servings Serves 2
For the vinaigrette:
- 45 ml (3 tablespoons) extra-virgin olive oil
- 15 ml (1 tablespoon) red wine vinegar
- 1.25 ml (¼ teaspoon) sea salt
- 1.25 ml (¼ teaspoon) freshly ground pepper
For the chicken livers:
- 315 grams (10 ounces) chicken livers
- 15 ml (1 tablespoon) unsalted butter
- 15 ml (1 tablespoon) extra-virgin olive oil
- 45 ml (3 tablespoons) minced shallot
- 2.5 ml (½ teaspoon) sea salt
- 1.25 (¼ teaspoon) freshly ground pepper
- 90 grams (3 ounces/3 cups) torn leaves of assorted chicories such as Castelfranco, Chioggia, Palla Rossa, and Treviso radicchio and escarole
1. For the vinaigrette: In a salad bowl, whisk together the oil, vinegar, salt, and pepper. Set aside.
2. For the chicken livers: Pick over them and remove any fatty pieces and dark veins. In a large frying pan, heat the butter and oil over medium-high heat. When they are hot, add the shallot and sauté just until translucent, 1–2 minutes. With a slotted spoon, transfer the shallot to a bowl.
3. Add the chicken livers to the pan, sprinkle them with the salt and pepper, and sauté, turning frequently, until the livers are firm to the touch and still have a faint rose hue when cut open, about 8 minutes. Be careful not to overcook them. Return the shallot and any juices to the pan and stir once or twice, just to combine. Remove from the heat.
4. Add the chicories to the bowl with the vinaigrette and toss to coat well. Divide the chicories between two dinner plates or large shallow bowls. Top with the chicken livers, shallot, and a little of the pan juices. Serve at once.