Chicken Livers On Spinach Salad With Gorgonzola Dressing And Polenta Croutons Recipe
Servings: 4
Ingredients
- 2 Tbsp. oil
- 8 x chicken livers
- 1 lb flat-leaf spinach cleaned
- 2 ounce soft Gorgonzola cheese
- 6 ounce extra virgin olive oil
- 2 ounce sherry vinegar Salt to taste Freshly-grnd black pepper to taste
- 1 box instant polenta Water
- 1 sprg rosemary Flour for dusting
- 1 c. oil - (to 2 c.)
Directions
- In a warm skillet with oil sear livers till medium-rare. Place on paper towel. Place spinach in a bowl. In a second bowl mash Gorgonzola cheese. Whisk in oil and vinegar. Season with salt and pepper. Drizzle about 4 ounces of Gorgonzola dressing over spinach and toss.
- Follow directions on box of instant polenta, steeping rosemary branch in water first. Remove rosemary and pour polenta onto sheet pan which is about 1 inch deep. Let set and cold. Cut polenta into 1 inch cubes and dust with flour. Fry in heavy skillet or possibly deep fryer till golden.
- Garnish spinach salad with croutons. Lay chicken livers on top of salad.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 199g | |
| Recipe makes 4 servings | |
| Calories 987 | |
| Calories from Fat 956 | 97% |
| Total Fat 108.22g | 135% |
| Saturated Fat 13.12g | 52% |
| Trans Fat 1.58g | |
| Cholesterol 11mg | 4% |
| Sodium 263mg | 11% |
| Potassium 492mg | 14% |
| Total Carbs 3.3g | 1% |
| Dietary Fiber 1.8g | 6% |
| Sugars 0.41g | 0% |
| Protein 5.37g | 9% |
