Salad of Cracked Pepper-Dusted Chicken Liver Nuggets

Liver nuggets crisp on the outside, medium-rare to medium on the inside and spicy but not mouthburningly so. Paired wonderfully with a crisp salad.

Total Time

20min

0.0

0 Ratings

Author: Chef's Opinion

Servings:

Ingredients

•

to taste

Romaine Lettuce

•

to taste

Chili Peppers , sliced

•

to taste

Red Onions , julienned

•

to taste

Vinaigrette

•

to taste

Parmigiano-Reggiano

•

to taste

Chicken Livers , cut

•

to taste

Kosher Salt

•

to taste

Garlic , finely chopped

•

to taste

Freshly Ground Black Pepper

•

to taste

Corn Starch

•

to taste

Sweet Paprika

•

to taste

Peanut Oil

Cooking Instructions

Dress Romaine Lettuce (to taste) leaves, Chili Peppers (to taste) and Red Onions (to taste) in a Vinaigrette (to taste) of your choice.

Plate the salad.

Add shredded Parmigiano-Reggiano (to taste) .

Clean and cut Chicken Livers (to taste) into bite size nuggets, season with Kosher Salt (to taste) , Garlic (to taste) , and Freshly Ground Black Pepper (to taste) . Add Corn Starch (to taste) and Sweet Paprika (to taste) , mix well.

Sautee in 375 degrees F (190 degrees C) in Peanut Oil (to taste) until crisp but still medium rare inside.

Remove to absorbent paper, add to the salad, sprinkle with fresh herbs of your choice, serve at once.

Author's Notes

If you can procure duck livers to replace the chicken livers, they will lift this dish from merely wonderful to absolute divine.