vegetable oil and buttersalt and freshly ground pepperfor the dressing :
salt and freshly ground pepper
As your guests are being seated, get to the kitchen for a recipe that should not exceed 10 minutes to do.
1 Heat up your frying pan. Add the a tablespoon of vegetable oil along with a nob of butter. When hot, start cooking your chicken livers for a couple of minutes on each sides. Season well and set aside.
2 Take your pan off the heat and get rid of the fat. Put it back on the stove and add the balsamic vinegar as well as the capers. Bring to the boil. Then, take your pan off the heat again and fold in a little bit of butter into the vinegar.
3 Season your baby gem with the dressing and share the leaves onto 4 plates. Arrange the chicken livers around the salad leaves and coat them with the balsamic and caper sauce that you made earlier.
That's it is ready to go!
Here I use baby gems because they are able to handle better hot foods than other leaves.
In the same way you could also prepare a warm foie gras salad or a salad of Dublin bay prawns.
Livers must come from a good poultry farmer, cleaned by hand, without the green vein that brings bitterness. Pan cooking is technical: 2 minutes maximum, beyond that it becomes rubbery. Hazelnut-brown butter before throwing in the livers, that's your marker. For wines, go for a dry white with substance, a Sancerre, a Meursault, or a proper Chablis. The acidity of balsamic vinegar needs a wine that holds up. A light Beaujolais also works very well, slightly chilled. Avoid tannic reds or overly light whites, that's a mismatch. For accompaniment, it's minimal: cleaned salads, simple vinaigrette with wine vinegar and walnut oil, that's it. The capers do a third of the work by titillating your taste buds. If you want to enrich it, buttered croutons and a poached egg on the side, nothing more.
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