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RECIPE
12 INGREDIENTS6 STEPS20MIN

Salad of Cracked Pepper-Dusted Chicken Liver Nuggets

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After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
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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.
20MIN
Total Time

Chef's Opinion

After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
GO TO BLOG

Ingredients

US / METRIC
Servings:
2
Serves 2
to taste
Chili Peppers , sliced
to taste
Red Onions , julienned
to taste
Vinaigrette
to taste
Parmigiano-Reggiano
to taste
Chicken Livers , cut
to taste
to taste
Garlic , finely chopped
to taste
Freshly Ground Black Pepper
to taste
to taste
to taste
Peanut Oil

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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.

Cooking Instructions

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Step 1
Dress Romaine Lettuce (to taste) leaves, Chili Pepper (to taste) and Red Onion (to taste) in a Vinaigrette (to taste) of your choice.
Step 2
Plate the salad.
Step 3
Add shredded Parmigiano-Reggiano (to taste).
Step 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.
Step 5
Sautee in 375 degrees F (190 degrees C) in Peanut Oil (to taste) until crisp but still medium rare inside.
Step 6
Remove to absorbent paper, add to the salad, sprinkle with fresh herbs of your choice, serve at once.

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