Recipe: Warm salad of chicken liver

Name: Salade de foies de volailles
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 portions
Ingredients: 400 g de foies de volailles (très propres coupés en 2, le petit nerf central retiré); 2 petites salades "sucrine" (ou frisée) épluchées ,lavées puis égouttées; 5 cl de vinaigre balsamique ou de vin; 50 g de câpres; huile et beurresel et poivre du moulin.; pour la vinaigrette :1 cuiller de vinaigre de vin; sel et poivre du moulin; 1 cuiller d'huile neutre(colza); 1 cuiller d'huile de noix.

By chef patrick Asfaux ★ ★ ★ ★ ★ 4.3/5 (7 reviews) Starters

Prep 10 min

Cook 5 min

Total 15 min

Servings 4 serv.

cette recette est très simple, elle doit être réalisée le plus rapidement possible , pour que sa réussite soit optimum

Ingredients for 4 servings

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 buttersalt and freshly ground pepperfor the dressing :

1 tablespoon of red wine vinegar

salt and freshly ground pepper

1 tablespoon of rapeseed oil
1 tablespoon of walnut oil.

Step-by-step directions

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.

Vinaigrette Foies de volailles Salade gourmande Sucrine