Recipe courtesy of Stephen Kalt
Chicken Livers on Spinach Salad with Gorgonzola Dressing and Polenta Croutons
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1784
- Total Fat
- 142
- Saturated Fat
- 17
- Carbohydrates
- 100
- Dietary Fiber
- 8
- Sugar
- 2
- Protein
- 30
- Cholesterol
- 314
- Sodium
- 1119
- Total: 2 hr 30 min
- Prep: 2 hr
- Cook: 30 min
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