When trimming the chicken livers, it is important that the gallbladder be removed in one piece and any areas darkened by the bile, be removed. The gizzard should be cut in half, the sack removed, and only the flesh reserved. Otherwise, the livers will be bitter and the gizzard will be gritty and tough.
Ingredients
Dressing
- 1 clove garlic, crushed and finely chopped
- ½ teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- 1 to 1 ½ teaspoons Dijon mustard
- 1 to 1 ½ teaspoons red wine vinegar
- 2 tablespoons extra virgin olive oil
- 1 medium, cooked potato, peeled and cut into slices
- 4 cups curly endive
- 2 chicken livers, trimmed and cut into slices
- 2 chicken kidneys
- 2 chicken hearts, cut into strips
- 2 chicken gizzards, cut in half, sack removed, and only the flesh reserved
- 1 tablespoon unsalted butter
- Fine sea salt
- Chicken Cracklings (see below)
Method
- Prepare the dressing in a large salad bowl. Combine the garlic, salt, pepper, mustard and red wine vinegar, then stir in the olive oil. The dressing will not be emulsified. Add the potato slices and endive, but do not toss yet.
- In a medium sauté pan, melt the butter over medium to medium-high heat. Add the gizzards, heart, liver and kidneys. Sprinkle with salt and cook, turning as needed, until just cooked through,
- Toss the salad and divide between 2 plates. Top with the chicken innards, drizzling with some of the cooking liquid. Break up the cracklings over the top.
This is a salad traditionally made in France where Jacques grew up. Chickens are raised and everything is used, including the livers and hearts. This is a salad that would make my mother and father very happy.