← Back to Search Results
French
Chicken Liver Vinaigrette

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Yield: Serves 4

Ingredients

  • 4 ounces (112 g) chicken livers, “trimmed”—meaning remove the tissue that connects liver sections to each other, and any fat (there shouldn’t be much)
  • Salt and pepper
  • 1 tbsp (14 g) butter
  • 2 ounces (56 ml) red wine vinegar
  • 2 ounces (56 ml) olive oil

Equipment:

  • Sauté pan
  • Blender
  • Wooden spoon

Directions

Season the livers with salt and pepper. Heat the butter in the sauté pan over medium heat until it foams and subsides. Add the livers to the pan and sear on both sides, about 3 minutes per side. Remove the livers and allow to cool for a few minutes.

Place the livers in the blender. Return the pan to the heat and stir in the vinegar, scraping all that goodness from the bottom of the pan with the wooden spoon. Remove the pan from the heat and add the vinegar to the blender with the livers. Add the olive oil and blend until smooth. Season with salt and pepper as needed.


© 2004 Anthony Bourdain
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information includes 1/8 teaspoon of added salt per serving.

182kcal (9%)
5mg (1%)
5mg (9%)
947mcg RAE (32%)
75mg
6mg
5g
0g
0g
0g
104mg (35%)
22mg (1%)
4g (21%)
18g (27%)
3mg (15%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
lucid-food Lucid Food
by Louisa Shafia
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?