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Slivered Chicken Liver Salad

Healthycooking's picture
Ingredients
  Lemon juice 3 Tablespoon
  Salt 1⁄2 Teaspoon
  Sugar 1⁄2 Teaspoon
  Dry chervil 1⁄4 Teaspoon
  Thyme leaves 1⁄4 Teaspoon
  Dry mustard 1⁄4 Teaspoon
  White pepper 1⁄8 Teaspoon
  Torn curly endive/Australian lettuce / romaine 2 Quart (Lightly Packed)
  Red onion 1 Small, thinly sliced
  Thinly sliced celery 1 Cup (16 tbs)
  Chopped parsley 1⁄4 Cup (4 tbs)
  Butter/Margarine 1 Tablespoon
  Olive oil/Salad oil 1 Tablespoon
  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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Saute
Dish: 
Salad
Ingredient: 
Chicken
Preparation Time: 
5 Minutes
Cook Time: 
5 Minutes
Ready In: 
10 Minutes

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