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
- Wash the chicken livers under cool water.
- Separate into halves, discarding the connecting sinew.
- Heat the butter and 2 tablespoons of the oil until very hot in one very large saucepan (about 12 inches) or two smaller saucepans.
- 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.
- Turn, and cook the livers for 1 minute more.
- (The livers should be pink inside.)
- Add the garlic and parsley, and mix well.
- With a slotted spoon, transfer the livers to a bowl, cover and set aside.
- Place the diced lettuce in a large serving bowl.
- Add the chicken liver pan drippings, and toss to mix well.
- Add the remaining salt and pepper and the vinegar, and mix well.
- Divide the salad among six individual plates, serving 4 liver halves per person.
- 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)