Recipe: Warm salad of chicken liver

Name: Warm salad of chicken liver
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Ingredients: 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 :; 14 oz (400g) chicken liver, washed, trimmed and cut in half; 2 baby gem, trimmed and washed; 1.7 fl oz (5cl) balsamic vinegar; 1.75 oz (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.

By chef patrick Asfaux 4.3/5 (7 reviews) · 🍳 14 made it

Prep 10 min

Cook 5 min

Total 15 min

Servings 4 serv.

Chicken livers cook just 2 minutes per side to stay pink inside. Sucrine lettuce holds up better than regular lettuce when hot livers are poured over it. Quick pan deglaze with balsamic vinegar and capers creates a tangy sauce in under 30 seconds.

Ingredients for 4 servings

Adjust for

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 :
14 oz (400g) chicken liver, washed, trimmed and cut in half
2 baby gem, trimmed and washed
1.7 fl oz (5cl) balsamic vinegar
1.75 oz (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.

A chef's advice

Livers must come from a good poultry farmer, cleaned by hand, without the green vein that brings bitterness. Pan cooking is technical: 2 minutes maximum, beyond that it becomes rubbery. Hazelnut-brown butter before throwing in the livers, that's your marker. For wines, go for a dry white with substance, a Sancerre, a Meursault, or a proper Chablis. The acidity of balsamic vinegar needs a wine that holds up. A light Beaujolais also works very well, slightly chilled. Avoid tannic reds or overly light whites, that's a mismatch. For accompaniment, it's minimal: cleaned salads, simple vinaigrette with wine vinegar and walnut oil, that's it. The capers do a third of the work by titillating your taste buds. If you want to enrich it, buttered croutons and a poached egg on the side, nothing more.

Frequently asked questions

Can you replace balsamic vinegar with wine vinegar in the reduction?

Yes, but the result changes. Balsamic brings a light sweetness and roundness that softens the acidity. With wine vinegar alone, it's drier, sharper. If you choose wine vinegar, reduce the quantity slightly (4 cl instead of 5) and finish with a knob of butter for more roundness.

How do you prevent livers from splattering blood while cooking?

Splattering comes from a pan that's too wet or too cold. Make sure the butter is hazelnut brown (foamy and light brown) before adding the livers. Wait 30 seconds after placing them, don't move them right away. Cover with a half-plate if worried, 10 seconds is enough.

Can you prepare the salad and vinaigrette in advance?

The salad yes, without vinaigrette: cleaned, washed, dried, keep it cool 2 hours maximum. The vinaigrette is prepared 30 minutes ahead, no more, or the vinegar will brown the leaves. The plating and livers must be done at the last minute, or you lose the warmth.

Also explore

Wine Pairing

Beaujolais Burgundy Blagny Burgundy Côte Chalonnaise Burgundy Epineuil Burgundy Burgundy Fitou Languedoc-Roussillon Cheverny Loire Valley

Explore all French wines ›

Help other cooks

Share a tip, your adaptation, your result. Every comment counts.

▼

Quick start :

Your message

For a quick rating only, use the stars at the top.

Your name

Email (optional)

📷 Add a photo of your dish (optional)

Notify me by email when someone replies

Comments (0)

No comments yet. Be the first to share your experience!

Did you know?

What is the danger zone in terms of food temperature?

Between 4°C and 65°C Between 0°C and 20°C Between 10°C and 50°C

More recipes from Chef Patrick

Liege Salad ★ ★ ★ ★ ★

Recette Salade russe Selyodka pod shouboy

Russian Salad Selyodka pod shouboy ★ ★ ★ ★ ★

Recette Salade sucrine et oeufs de caille

Butter lettuce and quail eggs ★ ★ ★ ★ ★

Fruit Salad with Spices ★ ★ ★ ★ ★

Authentic Lebanese Tabbouleh ★ ★ ★ ★ ★

Jerusalem Artichoke Salad with Walnuts ★ ★ ★ ★ ★

Basque Salad ★ ★ ★ ★ ★

Lentils, beansprouts and crab salad ★ ★ ★ ★ ★

Continue exploring

You enjoyed this recipe of warm salad of chicken liver? Discover other recipes of salad, or browse the starters category. This dish pairs well with Beaujolais, Blagny, Côte Chalonnaise, Epineuil Burgundy, Fitou and Cheverny.

Starters Salad Vinaigrette Poultry livers Gourmet salads Sucrine lettuce Appetizer Beaujolais Blagny Côte Chalonnaise Epineuil Burgundy Fitou Cheverny