Saturday, January 26, 2008

Chicken Livers (in red wine) salad

Chicken livers
Olive oil plus juice of 1/2 lemon (or lemon flavoured oil)
Red wine
1 clove chopped garlic
Salt & pepper to taste

Heat oil, then add garlic and saute for a few minutes. Add chicken livers, wine, and salt & pepper and saute about 5 minutes or until cooked through, turning chicken livers. Place over lettuce and pour remaining juice on top.

*Polenta is a nice side


Alaskan Dave Down Under said...

Isn't it amazing how the simplest stuff is most often the best tasting?

Try mixing some crumbled bleu cheese in with your polenta, very good (if you like bleu cheese).

Suzer said...

I love blue cheese, so will try that next time. I do have a recipe for gorgonzola and mushroom polenta. My other half thought the polenta tasted like 'nothing' but I think you also need to like the texture.