Photo: Anna Pelzer
Warm Escarole and Chicken Liver Salad (Salade de Foies de Volailles)
10 ingredients
Serves 4.
openrecipes
Cookbook author Georgeanne Brennan and her husband were driving south from Paris, planning to stop over in Mâcon, in the Burgundy region, to meet friends. But they arrived far behind schedule, tired and very hungry. Their friends took them to a beautiful bistro, where they ordered a bottle of Mâcon blanc and the chicken liver salad. When their salads appeared, a bed of lovely pale escarole, each topped with 3 perfectly cooked chicken livers and a warm vinaigrette, they quickly forgot the trials of the drive.
Estimated Nutrition (whole recipe, rough)
404
Calories
32g
Protein
29g
Fat
3g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken Liver | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 cups escarole, pale inner leaves only, torn into bite-size pieces
- 1/4 cup fresh flat-leaf parsley sprigs, coarsely chopped
- 1 cup very young, small arugula leaves, whole or torn in half
- 12 chicken livers, trimmed and halved
- 1/2 tsp. salt
- 1/2 tsp. freshly ground pepper
- 2 Tbs. unsalted butter
- 2 1/2 Tbs. red wine vinegar
- 1/2 tsp. Dijon mustard
- 1/2 cup extra-virgin olive oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes