Sauteed chicken liver salad w grapefruit and baby spinach
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Virgin olive oil |
| ½ | pounds | Chicken livers |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| Flour; for dredging | ||
| 4 | ounces | Dry sherry |
| 1 | Grapefruit; zested, and | |
| Cut into segments | ||
| ½ | pounds | Baby spinach; stemmed, washed, |
| And spun dry | ||
| 3 | tablespoons | Extra-virgin olive oil |
Directions
In a 12- to 14-inch skillet, heat virgin olive oil until smoking. Season chicken livers liberally with salt and pepper. Dredge lightly in flour and shake off excess. Add chicken livers to pan and cook 4 to 5 minutes. Turn over and saute 2 to 3 more minutes. Add sherry wine and shake pan to loosen livers. Reduce liquid in the pan and set aside. Meanwhile, toss grapefruit segments and zest into bowl. Add spinach and extra-virgin olive oil and season with salt. Divide spinach and grapefruit evenly among 4 plates. Top with chicken livers and serve. This recipe yields 4 antipasto servings.
Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5630 broadcast 03-22-1996) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
09-19-1998
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.