Chicken Livers on Spinach Salad with Gorgonzola Dressing and Polenta Croutons

Total Time:
2 hr 30 min
Prep:
2 hr
Cook:
30 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 tablespoons oil
  • 8 chicken livers
  • 1 pound flat leaf spinach, cleaned
  • Gorgonzola dressing:
  • 2 ounces soft Gorgonzola cheese
  • 6 ounces olive oil
  • 2 ounces sherry vinegar
  • Salt and pepper, to taste
  • Polenta croutons:
  • 1 box instant polenta
  • Water
  • 1 sprig rosemary
  • Flour for dusting
  • 1 to 2 cups oil
Directions
  • In a hot skillet with oil sear livers until medium rare. Place on paper towel. Place spinach in a bowl. In a second bowl mash Gorgonzola cheese. Whisk in oil and vinegar. Season with salt and pepper. Drizzle about 4 ounces of Gorgonzola dressing over spinach and toss.

  • Follow directions on box of instant polenta, steeping rosemary branch in water first. Remove rosemary and pour polenta onto sheet pan that is about 1 inch deep. Let set and cool. Cut polenta into 1 inch cubes and dust with flour. Fry in heavy skillet or deep fryer until golden brown.

  • Garnish spinach salad with croutons, balsamic syrup, basil oil, and diced sun dried tomatoes.

  • Lay chicken livers on top of salad


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