Name: Warm Chicken Liver and Beet Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 3 slices bacon, chopped; 1 shallot, chopped; 1 tablespoon (15 ml) butter; 11 oz (330 g) chicken livers, trimmed; Salt and pepper; 3 tablespoons (45 ml) red wine vinegar; 1/4 cup (60 ml) walnut oil; 2 plum tomatoes, peeled, seeded and diced; 2 green onions, finely sliced; 1 cup (250 ml) cooked beets, peeled and cut into small wedges; 4 cups (1 litre) baby spinach

Preparation

- In a skillet, brown the bacon. Add the shallot and sauté for 2 minutes. Set aside.
- In another skillet, melt the butter and fry the livers for about 4 minutes, until medium-well. Season with salt and pepper. Deglaze with the vinegar. Add the oil and simmer for 30 seconds to allow for an emulsion.
- Add the bacon and remaining ingredients except for the spinach. Place the spinach on plates.
- Add on the warm mixture. Serve immediately.

Warm Chicken Liver and Beet Salad

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Ingredients

Preparation

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