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Receta Chicken Livers On Spinach Salad With Gorgonzola Dressing And Polenta Croutons

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Raciónes: 4

Ingredientes

Cost per serving $2.41 view details
  • 2 Tbsp. oil
  • 8 x chicken livers
  • 1 lb flat-leaf spinach cleaned
  • 2 ounce soft Gorgonzola cheese
  • 6 ounce extra virgin olive oil
  • 2 ounce sherry vinegar Salt to taste Freshly-grnd black pepper to taste
  • 1 box instant polenta Water
  • 1 sprg rosemary Flour for dusting
  • 1 c. oil - (to 2 c.)

Direcciones

  1. In a warm skillet with oil sear livers till medium-rare. Place on paper towel. Place spinach in a bowl. In a second bowl mash Gorgonzola cheese. Whisk in oil and vinegar. Season with salt and pepper. Drizzle about 4 ounces of Gorgonzola dressing over spinach and toss.
  2. Follow directions on box of instant polenta, steeping rosemary branch in water first. Remove rosemary and pour polenta onto sheet pan which is about 1 inch deep. Let set and cold. Cut polenta into 1 inch cubes and dust with flour. Fry in heavy skillet or possibly deep fryer till golden.
  3. Garnish spinach salad with croutons. Lay chicken livers on top of salad.
  4. This recipe yields 4 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 199g
Recipe makes 4 servings
Calories 987  
Calories from Fat 956 97%
Total Fat 108.22g 135%
Saturated Fat 13.12g 52%
Trans Fat 1.58g  
Cholesterol 11mg 4%
Sodium 263mg 11%
Potassium 492mg 14%
Total Carbs 3.3g 1%
Dietary Fiber 1.8g 6%
Sugars 0.41g 0%
Protein 5.37g 9%
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