This is one of the recipes I learned with my grandmother in Burgundy. One of my favourite meals as a child and now one of my kids favourites. I love how healthy and tasty it is (and super quick to do!).
Ingredients
| 500 g | Chicken livers, Bostok do organic free range ones (Main) |
| 4 cloves | Garlic, chopped finely |
| 100 g | Smoked bacon, chopped in small pieces |
| 5 Tbsp | Extra virgin olive oil |
| 2 Tbsp | Red wine vinegar |
| 1 Tbsp | Dijon mustard, the stronger the better |
| 1 bunch | Coriander, roughly chopped |
| 1 bunch | Parsley, roughly chopped |
| 1 | Baby cos lettuce |
| 1 splash | Red wine |
| 1 knob | Butter |
| 1 pinch | Salt |
| 1 pinch | Cracked pepper |
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Directions
- Pat the livers dry. In a frying pan melt the butter and sautee your chicken livers and chopped bacon at high temperature until golden (4 or 5 min).
- Add the chopped garlic, parsley, coriander and splash of red wine and bubble down for another minute or two. Add salt and pepper to your liking and set aside.
- Make a French vinaigrette by mixing a pinch of salt and pepper, the olive oil, mustard and red wine vinegar.
- Mix the lettuce with the vinaigrette.
- Serve the dressed lettuce with livers on top. You can add some fresh parsley and coriander on top and voila! A healthy dinner in less than 10 minutes!
