Warm salad of chicken liver
From the one star french chef Patrick Asfaux
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This recipe is very simple, but has to be realized very quickly to ensure an optimum result.
salad of chicken liver recipe for 4 people :
- 400g chicken liver, washed, trimmed and cut in half
- 2 baby gem, trimmed and washed
- 5cl balsamic vinegar
- 50g capers
- vegetable oil and butter
- salt and freshly ground pepper
-
for the dressing
: - 1 tablespoon of red wine vinegar
- salt and freshly ground pepper
- 1 tablespoon of rapeseed oil
- 1 tablespoon of walnut oil.
Progression
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.
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.
credits photo : asfaux patrick © A.F.Touch-cuisine
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