Seared Chicken Liver Salad Recipe
Ingredients
| Lemon | 1 , halved | |
| 5 baby artichokes | ||
| Extra virgin olive oil | 6 Tablespoon | |
| Red onion | 1 Large, thinly sliced | |
| Chicken livers | 1 pound, halved | |
| Ground pepper | 1 To taste | |
| Rosemary sprigs | 3 | |
| Red wine vinegar | 1/2 Cup (16 tbs) | |
| Lemon juice | 2 Tablespoon | |
| 2 heads of baby Bibb lettuce, torn | ||
| Salt | To Taste | |
Directions
1. Fill a bowl with water and squeeze the lemon into it. Working with 1 artichoke at a time, snap off the outer leaves. Trim the stem and cut off the top two-thirds of the leaves. Thinly slice the artichoke lengthwise and add to the water. Repeat with the remaining baby artichokes.
2. In a large skillet, heat 2 tablespoons of the oil until simmering. Add the onion and cook over moderate heat, stirring occasionally, until lightly browned, 15 minutes. Transfer to a plate and wipe out the skillet.
3. Heat 2 tablespoons of the oil in the skillet until simmering. Season the livers with salt and pepper; add them to the pan in a single layer along with the rosemary. Cook over moderate heat until lightly browned on the bottom, about 1 minute. Return the onion to the pan and cook, turning the livers until they're just pink in the center, about 1 minute. Add the vinegar, lemon juice and the remaining 2 tablespoons of oil to the skillet and cook over high heat until reduced by half, about 1 minute. Discard the rosemary sprigs.
4. Drain the artichokes and pat thoroughly dry. Arrange the lettuce and artichokes on a platter. Spoon the chicken livers and pan sauce on top and serve at once.
2. In a large skillet, heat 2 tablespoons of the oil until simmering. Add the onion and cook over moderate heat, stirring occasionally, until lightly browned, 15 minutes. Transfer to a plate and wipe out the skillet.
3. Heat 2 tablespoons of the oil in the skillet until simmering. Season the livers with salt and pepper; add them to the pan in a single layer along with the rosemary. Cook over moderate heat until lightly browned on the bottom, about 1 minute. Return the onion to the pan and cook, turning the livers until they're just pink in the center, about 1 minute. Add the vinegar, lemon juice and the remaining 2 tablespoons of oil to the skillet and cook over high heat until reduced by half, about 1 minute. Discard the rosemary sprigs.
4. Drain the artichokes and pat thoroughly dry. Arrange the lettuce and artichokes on a platter. Spoon the chicken livers and pan sauce on top and serve at once.
Chef
