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Epicurious

Warm Artichoke and Chicken Liver Salad

2.5

(3)

Recipe information

  • Yield

    Serves 4

Ingredients

2 bacon slices, chopped
1/2 cup finely chopped shallots
1/4 cup chicken stock or canned low-salt chicken broth
2 tablespoons Madeira
2 tablespoons balsamic vinegar
5 tablespoons olive oil
1 tablespoon chopped fresh tarragon
1 8-ounce package frozen artichoke hearts, thawed
12 ounces chicken livers, cut into 2 pieces
8 cups mixed baby greens

Preparation

  1. Step 1

    Sauté chopped bacon and chopped shallots in large skillet over medium heat until shallots are golden, about 8 minutes. Add chicken stock and Madeira, then vinegar to skillet. Boil liquid until reduced to 2/3 cup, about 4 minutes. Remove from heat. Whisk in 2 tablespoons olive oil and tarragon.

    Step 2

    Heat 1 tablespoon olive oil in another large skillet over medium-high heat. Add artichoke hearts and sauté until golden, about 5 minutes. Transfer artichoke hearts to plate. Add remaining 2 tablespoons olive oil to skillet. Add chicken livers and sauté until brown outside and just pink inside, about 3 1/2 minutes. Remove skillet from heat. Season to taste with salt and pepper.

    Step 3

    Place greens in large bowl. Toss with enough dressing to coat. Divide greens among 4 plates. Top with chicken livers and artichokes. Serve warm.

TagsSaladBaconCured MeatMeatShallotVegetableTarragonHerbs & SpicesArtichokeLiverPoultrySideMainDinnerNut FreeDairy FreeSauteSpringBon Appétit
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