Warm Chicken Liver Salad
|Spinach||1 Liter, stalks removed (4 Cups)|
|Olive oil||2 Teaspoon (10 Milliliter)|
|Peanut oil||1 Teaspoon (5 Milliliter)|
|Bacon||125 Milliliter, cut into pieces (1/2 Cup)|
|Chicken livers||250 Milliliter, cut into pieces (1 Cup)|
|Garlic||1 Clove (5 gm), finely sliced|
|Dry shallots||2 , chopped (French)|
|Port||15 Milliliter (1 Tablespoon)|
|Wine vinegar||60 Milliliter (1/4 Cup)|
– In a bowl, mix together spinach leaves and olive oil. Season with salt and pepper and set aside.
– In a skillet, heat oil. Saute bacon for 2 minutes. Sear chicken livers over high heat. Remove from skillet and set aside.
– Using same skillet, saute garlic and shallots. Stir. Deglaze skillet with port and wine vinegar. Let liquid reduce to half, then remove from heat.
– Pour mixture over spinach. Toss lightly. Put chicken livers and bacon pieces on top of mixture.