Slivered Chicken Liver Salad Recipe
Ingredients
| 1/4 cup olive oil or salad oil | ||
| Lemon juice | 3 Tablespoon | |
| 1/2 teaspoon each salt and sugar | ||
| 1/4 teaspoon each dry chervil, thyme leaves, and dry mustard | ||
| Pepper white | 1/8 Teaspoon | |
| 2 quarts torn, lightly packed curly endive, Australian lettuce, or romaine | ||
| Red onion | 1 Small, thinly sliced | |
| Celery | 1 Cup (16 tbs), thinly sliced | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
| Butter/Margarine | 1 Tablespoon | |
| 1 tablespoon olive oil or salad oil | ||
| Chicken livers | 1 pound, cut in half | |
Directions
In a measuring cup, stir together the 1/4 cup oil, lemon juice, salt, sugar, chervil, thyme, mustard, and pepper; set aside.
In a large salad bowl, combine endive, onion, celery, and parsley; set aside.
Just before serving, melt butter in the 1 tablespoon oil in a wide frying pan over medium-high heat.
Add chicken livers and cook until just firm but still slightly pink in center when slashed (about 5 minutes).
Lift livers out and quickly cut into thin slivers.
Return to pan and stir to coat with drippings; then pour onto endive mixture.
Stir dressing and pour over all; toss to mix well.
In a large salad bowl, combine endive, onion, celery, and parsley; set aside.
Just before serving, melt butter in the 1 tablespoon oil in a wide frying pan over medium-high heat.
Add chicken livers and cook until just firm but still slightly pink in center when slashed (about 5 minutes).
Lift livers out and quickly cut into thin slivers.
Return to pan and stir to coat with drippings; then pour onto endive mixture.
Stir dressing and pour over all; toss to mix well.
Chef
