Salade de Foies de Volailles Tiedes

When I was young, chicken livers were a regular part of my mother’s cooking routine. But as an adult, it’s not something I find often on menus except for the occasional chopped chicken livers in sandwich shops. The first time I had Salade de Foies de Volailles Tiedes was in a “chain” French restaurant in London called Le Piaf. I returned many times for the same dish. This preparation, served with some crusty bread, makes for a nice summer evening meal.

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enough for 2 portions:
	oak leaf lettuce
	arugula
	frisée greens
vinaigrette for greens:
	extra virgin olive oil
	sherry vinegar
	salt and freshly ground pepper
for liver sauté:
1 tablespoon	butter
1/2 medium	shallot, finely minced
3/4 pound	chicken livers, cleaned and quartered
	salt and freshly ground pepper
1/4 cup	port wine
2 tablespoons	heavy cream
1/2 tablespoon	minced fresh Italian parsley

1.	Place greens, salt and pepper in a bowl and set aside.
2.	Heat butter over medium heat in a sauté pan. Sauté shallots until soft but not browned.
3.	Increase heat and add livers. Sprinkle with salt and pepper. Sauté livers until seared on all sides.
4.	Add wine, then cream. Start to reduce. When livers are cooked, remove with a slotted spoon and set aside. Continue to reduce sauce.
5.	Mix greens with oil and vinegar. Arrange on serving plates.
6.	When sauce is reduced, return livers to sauce and divide combination over greens.
7.	Sprinkle with parsley and serve.

Yield: 2 servings.

Source: Le Cordon Bleu at Home, 1991, page 306.