Warm Escarole and Chicken Liver Salad (Salade de Foies de Volailles)
Cookbook author Georgeanne Brennan and her husband were driving south from Paris, planning to stop over in Mâcon, in the Burgundy region, to meet friends. But they arrived far behind schedule, tired and very hungry. Their friends took them to a beautiful bistro, where they ordered a bottle of Mâcon blanc and the chicken liver salad. When their salads appeared, a bed of lovely pale escarole, each topped with 3 perfectly cooked chicken livers and a warm vinaigrette, they quickly forgot the trials of the drive.
- 6 cups escarole, pale inner leaves only, torn into bite-size pieces
- 1/4 cup fresh flat-leaf parsley sprigs, coarsely chopped
- 1 cup very young, small arugula leaves, whole or torn in half
- 12 chicken livers, trimmed and halved
- 1/2 tsp. salt
- 1/2 tsp. freshly ground pepper
- 2 Tbs. unsalted butter
- 2 1/2 Tbs. red wine vinegar
- 1/2 tsp. Dijon mustard
- 1/2 cup extra-virgin olive oil
In a bowl, toss together the escarole, parsley and arugula. Divide evenly among individual plates.
Sprinkle the chicken livers with the salt and pepper. In a sauté pan over medium-high heat, melt the butter. When it foams, add the chicken livers and sauté, turning once, until browned on the outside but pink and creamy inside, 2 to 3 minutes total. Pour in the vinegar and deglaze the pan, stirring with a wooden spoon to scrape up the browned bits from the pan bottom. Stir in the mustard and olive oil.
Using a slotted spoon, divide the chicken livers evenly among the individual plates. Pour a little dressing from the pan over each salad and serve immediately. Serves 4.
Adapted from Williams-Sonoma Savoring Series, Savoring France, by Georgeanne Brennan (Time-Life Books, 1999).