Chicory Salad with Sautéed Chicken Livers

servings
Serves 2
prep time
15 minutes
cook time
30 minutes
Bowl of chicory salad with sautéed chicken livers on a lined cloth

Chicory Salad with Sautéed Chicken Livers

Adapted from La Vie Rustic (Weldon Owen 2017) by Georgeanne Brennan

Ingredients

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

Preparation

  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.

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salads

About the author

Georgeanne Brennan is the author of more than 30 cookbooks and gardening books, and is the recipient of both a James Beard Award and of an International Association of Culinary Professionals Award. She has written extensively about Provence and France where she has had a home since 1970, where she raised goats and made goats milk cheese, an adventure which she wrote about in her food memoir, A Pig in Provence. She has founded a product line, La Vie Rustic and has published La Vie Rustic – Cooking and Living in the French Style (Weldon-Owens 2017). She lives in Northern California, USA.

Courtesy photo

Georgeanne Brennan

Georgeanne Brennan

Georgeanne Brennan is the author of more than 30 cookbooks and gardening books and has written extensively about Provence and France.

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