Warm Artichoke and Chicken Liver Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
2 bacon slices, chopped |
1/2 cup finely chopped shallots |
1/4 cup chicken stock or canned low-salt chicken broth |
2 tablespoons madeira |
2 tablespoons balsamic vinegar |
5 tablespoons olive oil |
1 tablespoon chopped fresh tarragon |
1 8-ounce package frozen artichoke hearts, thawed |
12 ounces chicken livers, cut into 2 pieces |
8 cups mixed baby greens |
Directions:
1. Sauté chopped bacon and chopped shallots in large skillet over medium heat until shallots are golden, about 8 minutes. Add chicken stock and Madeira, then vinegar to skillet. Boil liquid until reduced to 2/3 cup, about 4 minutes. Remove from heat. Whisk in 2 tablespoons olive oil and tarragon.
2. Heat 1 tablespoon olive oil in another large skillet over medium-high heat. Add artichoke hearts and sauté until golden, about 5 minutes. Transfer artichoke hearts to plate. Add remaining 2 tablespoons olive oil to skillet. Add chicken livers and sauté until brown outside and just pink inside, about 3 1/2 minutes. Remove skillet from heat. Season to taste with salt and pepper.
3. Place greens in large bowl. Toss with enough dressing to coat. Divide greens among 4 plates. Top with chicken livers and artichokes. Serve warm.
|
|