Slivered Chicken Liver Salad
|Lemon juice||3 Tablespoon|
|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)|
|Olive oil/Salad oil||1 Tablespoon|
|Chicken livers||1 Pound, cut in half|
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.