Warm salad of orange and chicken livers with watercress and sherry vin

[Andy Lynes]

Warm salad of orange and chicken livers with watercress and sherry vinegar dressing

This recipe is from theLeaf Salads course in the eCGI

This recipe illustrates the principle of combining warm ingredients with salad leaves to provide a contrast of temperature within the dish. It is inspired by chef Nico Ladenis' famous "Hot Foie gras with Caramelized Oranges on Toasted Brioche". We are using the slightly more affordable but no less delicious offal of chicken livers rather than the expensive and tricky to handle foie gras. These are paired with fresh, rather than cooked orange segments which would overpower the more delicate flavour of the chicken liver. The sherry and walnut flavors in the dressing marry well with the liver and the peppery leaves, and the croutons provide that "essential crunch".

• 500 g fresh chicken livers
  
• Vegetable oil for frying
  
• 50 ml of sherry for deglazing
  
• 1 orange peeled and cut into skinless segments and sliced into halves
  
• 1 large bunch of watercress, stalks trimmed
  
• 20 baked croutons
  

for the dressing

• 1 crushed and minced clove of garlic
  
• salt and pepper
  
• 1 tsp of mustard
  
• 1 dessertspoon of sherry vinegar
  
• 1 T of walnut oil
  
• 75 ml of olive oil
  

To make the dressing, combine the first 4 ingredients in a bowl and whisk together. Whisk in the oils and set aside.

Heat the oil in a large think bottomed pan until smoking. Season the livers then sauté for a few minutes. They should still be pink in the middle. Deglaze the pan with the sherry. Combine the water cress and orange segments in a bowl and toss with the dressing to coat.

Divide the salad between 4 plates, piling it into the centre. Arrange 5 croutons over and around the salad, then divide the livers equally between the plates and arrange around the salad. Drizzle over the juices from the pan and a little more of the dressing. Serve immediately

Keywords: Salad, eGCI

( RG912 )