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Sauteed Chicken Liver Salad with Grapefruit and Baby Spinach

Sauteed Chicken Liver Salad with Grapefruit and Baby Spinach

Postby HighHeelKitchen » Sun Jun 26, 2011 7:19 pm

Sauteed Chicken Liver Salad with Grapefruit and Baby Spinach:
4 Tablespoons virgin olive oil
1/2 lb Chicken livers
Salt to taste
Freshly-ground black pepper to taste
Flour for dredging
4 oz Dry sherry
1 Grapefruit, zested and cut into segments
1/2 lb Baby spinach stemmed, washed and spun dry
3 Tablespoons extra-virgin olive oil

In a 12- to 14-inch skillet, heat virgin olive oil until smoking. Season chicken livers liberally with salt and pepper. Dredge lightly in flour and shake off excess. Add chicken livers to pan and cook 4 to 5 minutes. Turn over and saute 2 to 3 more minutes. Add sherry wine and shake pan to loosen livers. Reduce liquid in the pan and set aside.

Meanwhile, toss grapefruit segments and zest into bowl. Add spinach and extra-virgin olive oil and season with salt. Divide spinach and grapefruit evenly among 4 side-plates. Top with chicken livers and serve.
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HighHeelKitchen
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