Filed Under: cook, north-american, Side, side-dish, Under 20 Mins, wild-game

Frisee Salad With Chicken Livers & Glazed Pearl Onions

Spring into action with this hearty salad.

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April 8th, 2012

Photography by Michael AlberstatFood Styling by Sue Henderson

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Servings
4
Prep Time
10 minutes
Cook Time
15 minutes
Ingredients
  • 1 pound chicken livers, trimmed and cut in half
  • 2 tablespoons clarified butter*
  • 1/4 Cups all-purpose flour seasoned with 1 teaspoon kosher salt
  • 1 tablespoon brandy or cognac
  • Dijon Vinaigrette
  • Glazed Pearl Onions
  • 6 Cups frisee
    • Directions
  • 1.

    Pat the livers dry with a paper towel.

  • 2.

    Dredge in flour and set on a plate.

  • 3.

    In a large skillet over high heat, add one tablespoon of clarified butter.

  • 4.

    When pan is hot, add half of the livers and cook for 3 minutes or until golden. Flip and finish cooking for another 2 minutes.

  • 5.

    Repeat with remaining clarified butter and livers.

  • 6.

    Deglaze pan with brandy or cognac.

  • 7.

    Dress frisée with Dijon Vinaigrette and set in middle of platter.

  • 8.

    Top with warm livers and Glazed Pearl Onions.

    • Frisee Salad With Chicken Livers & Glazed Pearl Onions
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