Photography by Michael Alberstat
Food Styling by Sue Henderson
First published in Wish February 2005
food
Frisee Salad With Chicken Livers & Glazed Pearl Onions
Spring into action with this hearty salad.
Ingredients (Makes 4 servings)
| 1 | pound chicken livers, trimmed and cut in half |
| 2 | tablespoons clarified butter* |
| 1/4 | cup all-purpose flour seasoned with 1 teaspoon kosher salt |
| 1 | tablespoon brandy or cognac |
| Dijon Vinaigrette | |
| Glazed Pearl Onions | |
| 6 | cups frisée |
Instructions
- Pat the livers dry with a paper towel.
- Dredge in flour and set on a plate.
- In a large skillet over high heat, add one tablespoon of clarified butter.
- When pan is hot, add half of the livers and cook for 3 minutes or until golden. Flip and finish cooking for another 2 minutes.
- Repeat with remaining clarified butter and livers.
- Deglaze pan with brandy or cognac.
- Dress frisée with Dijon Vinaigrette and set in middle of platter.
- Top with warm livers and Glazed Pearl Onions.
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