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SPINACH SALAD WITH CHICKEN LIVERS


1 lb organic chicken livers

1/2 lb local bacon

2 bunches organic spinach

4 hard cooked eggs

4 Tbs finely diced red onion

Sea salt

Fresh ground pepper

Vinaigrette (recipe below)


Remove any bits of sinew from the livers, and pat dry.

Wash and spin dry the spinach. Remove any large stems.

Dice the bacon, place it in a skillet over medium heat, render the fat out, and crisp slightly. Remove the bacon with a slotted spoon. Increase the heat a bit, and saute the livers on each side until just pink in the middle. They should not be overcooked. Dress the spinach leaves with vinaigrette. Season with salt and pepper. Divide them on to 4 plates. Place one quartered egg around each plate, sprinkle with bacon bits, 1 Tbs diced onion, and top with one fourth of the warm livers. Serve with a basket of crusty local bread.


Vinaigrette


Place 4 Tbsp. red wine vinegar in a small bowl. Slowly stream in about 1/2 cup olive oil while whisking, and season with salt and pepper to taste. Whisk in more olive oil if dressing is too tart.


Burk


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