© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Lorraine of AZ
red leaf lettuce
1 pound chicken liver, washed, membranes removed and halved
2 tablespoons grapeseed oil
1½ cups (6 ounces) white grapes
1 tablespoon balsamic vinegar — sherry vinegar may be substituted
salt and pepper
¼ cup pine nuts, toasted
Line 4 plates with the red leaf lettuce.
Sauté chicken livers in the oil until done. Add the grapes and vinegar. Season with salt and pepper. Divide among the 4 plates. Sprinkle 1 tablespoon of toasted pine nuts over the salad.
To toast the pine nuts, spread them on a baking sheet and bake in a 350°F oven. Watch closely as they burn easily.