Chicken Livers On Spinach Salad With Gorgonzola Dressing And Polenta Croutons
Serves: 6
Carter Wolf
1 January 1970
Based on User reviews:
47
Spice
40
Sweetness
57
Sourness
40
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
Directions:
1
In a hot skillet with oil sear livers until medium rare
2
Place on paper towel
3
Place spinach in a bowl
4
In a second bowl mash Gorgonzola cheese
5
Whisk in oil and vinegar
6
Season with salt and pepper
7
Drizzle about 4 ounces of Gorgonzola dressing over spinach and toss
8
Follow directions on box of instant polenta, steeping rosemary branch in water first
9
Remove rosemary and pour polenta onto sheet pan that is about 1 inch deep
10
Let set and cool
11
Cut polenta into 1 inch cubes and dust with flour
12
Fry in heavy skillet or deep fryer until golden brown
13
Garnish spinach salad with croutons, balsamic syrup, basil oil, and diced sun dried tomatoes
14
Lay chicken livers on top of salad