Warm Artichoke And Chicken Liver Salad
Serves: 5
Olin Prosacco
1 January 1970
Based on User reviews:
37
Spice
41
Sweetness
39
Sourness
34
mins
Prep time (avg)
6.5
Difficulty
Ingredients:
1 cup
Shallot (finely chopped)1 cup
Chicken Stock2 tbsps
Madeira2 tbsps
Balsamic Vinegar5 tbsps
Olive Oil1 tbsp
Tarragon (chopped fresh)Directions:
1
Sauté chopped bacon and chopped shallots in large skillet over medium heat until shallots are golden, about 8 minutes
2
Add chicken stock and Madeira, then vinegar to skillet
3
Boil liquid until reduced to 2/3 cup, about 4 minutes
4
Remove from heat
5
Whisk in 2 tablespoons olive oil and tarragon
6
Heat 1 tablespoon olive oil in another large skillet over medium-high heat
7
Add artichoke hearts and sauté until golden, about 5 minutes
8
Transfer artichoke hearts to plate
9
Add remaining 2 tablespoons olive oil to skillet
10
Add chicken livers and sauté until brown outside and just pink inside, about 3 1/2 minutes
11
Remove skillet from heat
12
Season to taste with salt and pepper
13
Place greens in large bowl
14
Toss with enough dressing to coat
15
Divide greens among 4 plates
16
Top with chicken livers and artichokes
17
Serve warm
18
Sauté chopped bacon and chopped shallots in large skillet over medium heat until shallots are golden, about 8 minutes
19
Add chicken stock and Madeira, then vinegar to skillet
20
Boil liquid until reduced to 2/3 cup, about 4 minutes
21
Remove from heat
22
Whisk in 2 tablespoons olive oil and tarragon
23
Heat 1 tablespoon olive oil in another large skillet over medium-high heat
24
Add artichoke hearts and sauté until golden, about 5 minutes
25
Transfer artichoke hearts to plate
26
Add remaining 2 tablespoons olive oil to skillet
27
Add chicken livers and sauté until brown outside and just pink inside, about 3 1/2 minutes
28
Remove skillet from heat
29
Season to taste with salt and pepper
30
Place greens in large bowl
31
Toss with enough dressing to coat
32
Divide greens among 4 plates
33
Top with chicken livers and artichokes
34
Serve warm