Chicken Liver Salad
- Total Time
- 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 12whole chicken livers
- 1½tablespoons unsalted butter
- 5tablespoons corn oil
- ¾teaspoon freshly ground black pepper
- ¾teaspoons salt
- 4cloves garlic, peeled, crushed and chopped (about 1 tablespoon)
- 3tablespoons coarsely chopped parsley, preferably the flat-leaf variety
- 6cups diced iceberg lettuce
- 3tablespoons red-wine vinegar
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
247 calories; 19 grams fat; 5 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 8 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 16 grams protein; 363 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Wash the chicken livers under cool water. Separate into halves, discarding the connecting sinew.
- Step 2
Heat the butter and 2 tablespoons of the oil until very hot in one very large saucepan (about 12 inches) or two smaller saucepans. Add the chicken livers in one layer, sprinkle them with half the salt and pepper, and saute over high heat for 1 minute, partly covering the pan with a lid to prevent splattering. Turn, and cook the livers for 1 minute more. (The livers should be pink inside.)
- Step 3
Add the garlic and parsley, and mix well. With a slotted spoon, transfer the livers to a bowl, cover and set aside.
- Step 4
Place the diced lettuce in a large serving bowl. Add the chicken liver pan drippings, and toss to mix well. Add the remaining salt and pepper and the vinegar, and mix well.
- Step 5
Divide the salad among six individual plates, serving 4 liver halves per person. Serve immediately, while still lukewarm.
Private Notes
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Cooking Notes
DC
Don’t ask me how this could be so delicious … but it is! Okay the recipe isn’t written well, but you can figure it out to add the 3-4 Tbs oil into the dressing, and whatever you do, don’t overcook the liver!
DC
Don’t ask me how this could be so delicious … but it is! Okay the recipe isn’t written well, but you can figure it out to add the 3-4 Tbs oil into the dressing, and whatever you do, don’t overcook the liver!
Nina B
I live by these NY Times recipes. This one is a big disappointment. 5 Tbls of oil are called for, but only 2 are used. There are NO drippings left in the pan to dress the salad. And the suggestion of “4 liver halves per person” is ridiculous. Boring, dry, good idea badly executed.
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