Sauteed Chicken Liver Salad W Grapefruit & Baby Spinach

Recipe Ingredients

4 tablespoons	60ml	Virgin olive oil
1/2 lb	227g / 8oz	Chicken livers
		Salt - to taste
		Freshly-ground black pepper - to taste
		Flour - for dredging
4 oz	113g	Dry sherry
1		Grapefruit - zested, and
		Cut into segments
1/2 lb	227g / 8oz	Baby spinach - stemmed, washed,
		And spun dry
3 tablespoons	45ml	Extra-virgin olive oil

Recipe Instructions

In a 12- to 14-inch skillet, heat virgin olive oil until smoking. Season chicken livers liberally with salt and pepper. Dredge lightly in flour and shake off excess. Add chicken livers to pan and cook 4 to 5 minutes. Turn over and saute 2 to 3 more minutes. Add sherry wine and shake pan to loosen livers. Reduce liquid in the pan and set aside.

Meanwhile, toss grapefruit segments and zest into bowl. Add spinach and extra-virgin olive oil and season with salt. Divide spinach and grapefruit evenly among 4 plates. Top with chicken livers and serve. This recipe yields 4 antipasto servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-5630) - from the TV FOOD NETWORK

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