Chicken Liver Salad

• 12 whole chicken livers
• 1 1/2 tablespoons unsalted butter
• 5 tablespoons corn oil
• 3/4 teaspoon freshly ground black pepper
• 3/4 teaspoons salt
• 4 cloves garlic, peeled, crushed and chopped (about 1 tablespoon)
• 3 tablespoons coarsely chopped parsley, preferably the flat-leaf variety
• 6 cups diced iceberg lettuce
• 3 tablespoons red-wine vinegar

1. Wash the chicken livers under cool water.
2. Separate into halves, discarding the connecting sinew.
3. Heat the butter and 2 tablespoons of the oil until very hot in one very large saucepan (about 12 inches) or two smaller saucepans.
4. Add the chicken livers in one layer, sprinkle them with half the salt and pepper, and saute over high heat for 1 minute, partly covering the pan with a lid to prevent splattering.
5. Turn, and cook the livers for 1 minute more.
6. (The livers should be pink inside.)
7. Add the garlic and parsley, and mix well.
8. With a slotted spoon, transfer the livers to a bowl, cover and set aside.
9. Place the diced lettuce in a large serving bowl.
10. Add the chicken liver pan drippings, and toss to mix well.
11. Add the remaining salt and pepper and the vinegar, and mix well.
12. Divide the salad among six individual plates, serving 4 liver halves per person.
13. Serve immediately, while still lukewarm.

chicken livers, unsalted butter, corn oil, freshly ground black pepper, salt, garlic, parsley, iceberg lettuce, redwine vinegar

Taken from cooking.nytimes.com/recipes/4769 (may not work)