Salad of Chicken Livers and Gizzards Recipe

If you’re looking for a hearty and delicious salad to serve as a main course, this salad of chicken livers and gizzards is sure to satisfy. The creamy dressing complements the tender chicken livers and gizzards perfectly. This recipe serves six.

Ingredients:

• 1 pound chicken livers
• 1 pound chicken gizzards
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup vegetable oil
• 1 head lettuce, torn into bite-sized pieces
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon Dijon mustard
• 1 tablespoon white wine vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh parsley

Directions:

1. Remove any fat or connective tissue from the chicken livers and gizzards. Rinse them thoroughly and pat them dry with paper towels.
2. In a shallow dish, whisk together the flour, salt, and black pepper. Dredge the chicken livers and gizzards in the flour mixture, shaking off any excess.
3. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken livers and gizzards and cook until browned on all sides and cooked through, about 8-10 minutes. Transfer the chicken livers and gizzards to a plate and let cool.
4. In a small bowl, whisk together the mayonnaise, sour cream, Dijon mustard, white wine vinegar, salt, and black pepper. Set aside.
5. In a large salad bowl, combine the torn lettuce and chopped parsley. Add the cooled chicken livers and gizzards and toss to combine.
6. Add the dressing to the salad and toss to coat well. Serve immediately.

Verdict:

This salad of chicken livers and gizzards is a great way to add more protein and iron to your diet in a tasty and satisfying way. The creamy dressing pairs perfectly with the tender chicken livers and gizzards, while the fresh lettuce and parsley add a nice crunch. This is a salad that is sure to impress your dinner guests.

Serving suggestions:

This salad can be served as a main course, or as a side dish to a larger meal. It pairs well with a crusty bread or some roasted vegetables. This salad is best served fresh, but any leftovers can be stored in an airtight container in the refrigerator for up to two days.