Like all bitter leaves, witloof (or endive) balances well with creamy textures, nuts and nut-based oils, and sharp sweet vinegars.
Ingredients
| 200 g | Chicken livers (Main) |
| 1 drizzle | Olive oil |
| 1 Tbsp | Butter |
| ½ handful | Walnut pieces |
| 1 bunch | Witloof |
| 1 drizzle | Walnut oil |
| 1 drizzle | Raspberry vinegar |
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Directions
- Sauté some chicken livers in a hot pan in a little oil and butter.
- Season well and toss in some walnuts as the livers finish cooking.
- Pile these onto a stack of witlof leaves. Dress with a blend of walnut oil and raspberry vinegar.
