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Susan A Court
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Salad of Fresh Spinach and Sautéed Chicken Livers
(La Salade d’Epinards aux Foies de Volailles)

"To make a good salad is to be a brilliant diplomat - the problem is entirely the same in both cases. To know how much oil to mix in with one's vinegar."
- Oscar Wilde

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Friday, November 10, 2006

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Salad of Fresh Spinach and Sautéed Chicken Livers
(La Salade d’Epinards aux Foies de Volailles)
Bistro Cooking
by Patricia Wells, 1989, Workman Publishing Co., Inc.

“This is a salad that’s not particular to any special region of France, for you’ll find it in bistros in Lyons as well as small family restaurants in the Charentes. I have to admit that for the longest time I had a distinct dislike for chicken livers, for in my early married days we ate them once or twice a week because they were inexpensive. I’m coming around again, especially when I know I can get chicken livers from fresh, farm-raised poultry.”

1 pound (500 g) spinach, rinsed, dried, and torn into manageable pieces
12 fresh chicken livers, halved
Salt and freshly ground black pepper
2 tablespoons (1 ounce; 30 g) unsalted butter
2 tablespoons best-quality red wine vinegar
1/2 cup (12.5 cl) peanut oil

1.  Arrange the spinach on 4 large salad plates.
2.  Season the chicken livers with salt and pepper to taste. In a small skillet, melt the butter over medium-high heat. Add the chicken livers and sauté for just 2 or 3 minutes for rather pinkish livers, 5 to 7 minutes if you prefer your livers well done. They should remain moist and tender and should just begin to give up their juices. While still on the heat, deglaze the chicken livers with the vinegar, stirring up any browned pieces that may have gotten stuck, then add the oil and stir until the mixture is warm and well blended.
3.  Evenly arrange the warm chicken livers and the dressing on top of the spinach. Serve, allowing each guest to toss his own salad.
Yield:  4 servings

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