Cooking Instructions
1.
Dress
Romaine Lettuce (to taste)
leaves,
Chili Peppers (to taste)
and
Red Onions (to taste)
in a
Vinaigrette (to taste)
of your choice.
3.
Add shredded
Parmigiano-Reggiano (to taste)
.
4.
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.
5.
Sautee in 375 degrees F (190 degrees C) in
Peanut Oil (to taste)
until crisp but still medium rare inside.
6.
Remove to absorbent paper, add to the salad, sprinkle with fresh herbs of your choice, serve at once.