WARM CHICKEN LIVER SALAD MAKES FOR AN UNEXPECTED FIRST COURSE AT A DINNER PARTY.
1 medium (about 6-oz.) thin-skinned potato, peeled, cut into 1/4-inch-thick julienne strips
About 2 cups fresh broccoli flowerets
2 slender zucchini, sliced
8 oz. chicken livers
1/4 cup virgin olive oil
Salt and black pepper to taste
2 tablespoons sherry vinegar
2 shallots, thinly sliced
Cook potato in boiling water 5 to 7 minutes or until tender. Drain well and set aside. In another saucepan, cook broccoli in boiling water 3 minutes; then add zucchini and cook 1 minute longer.
Drain broccoli and zucchini in a colander. Set aside. Rinse chicken livers; trim off membranes. Pat livers dry on paper towels. Heat oil in a skillet; add livers and sprinkle with salt and pepper. Cook 5 minutes, stirring and turn. ing livers so they cook evenly. They should still be soft and pink in center.
Lift from skillet with a slotted spoon.
Divide drained vegetables among 4 plates; slice livers and scatter over vegetables. Stir vinegar into drippings in skillet, warm quickly and pour over salads. Sprinkle with shallots and serve.
Makes 4
