top of page

French Wine Harvest salad for summer

Green leaves with warm chicken livers, croutons, gruyere and tomatoes


250 (8 oz) fresh or frozen chicken livers

1 batavia, escarole or frisée salad 250 g (8 oz) tomatoes 125 g (4 oz) Gruyère

1 large slice of white bread

olive or other vegetable oil

red or white wine vinegar

salt and black pepper

NB If you are using frozen livers, remember to thaw them completely ahead of time.

Wash and dry the salad. Cut the tomatoes in half, scoop out the seeds and discard, cut the flesh in dice. Dice the Gruyère. Put the green leaves, tomatoes and cheese in a bowl big enough to allow you to turn them in the vinaigrette.

Dice the bread and fry in a little oil until browned. Keep warm.

Carefully clean the livers, cutting out any green spots and removing any filaments. If they are large, cut them in two or three pieces.

When you are ready to serve the salad, toss the livers in a little oil - about five minutes over a brisk heat should be enough, allowing them to brown on all sides but remain a little pink inside. Add the croûtons and livers to the salad.

Deglaze the hot pan with about a tablespoon of vinegar. Off the heat swirl it round, dislodging any little crunchy bits and the juices from the livers with a wooden spoon. Pour over the salad. Add about three tablespoons of oil to the pan and do the same again. Sprinkle the salad with a little salt, grind some black pepper over it, turn vigorously and serve.

bottom of page