Warm Chicken Liver and Beet Salad
Warm Chicken Liver and Beet Salad
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
Instructions
- 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