About a week ago, when this forgotten-about book landed on my head, after an apparent suicidal jump from the top shelf, I took it as a sign that the time has come to start trying out recipes from it. So that I did. Last weekend I tried not one, but two recipes from this book. Although both Val and I loved both dishes, one, in my opinion, still needs tweaking.
Today I’m sharing the recipe that came out perfectly from the very first take. Besides the fact that this salad has my latest new obsession – fresh figs – it also has my all-time favorite ingredient – chicken livers, which provide a much needed iron to my diet (as my blood is lacking it and I just refuse to take it in the form of a supplement as it does funny things to my body).
So, without further ado, I present to you Fig & Chicken Liver Spinach Salad.
- 1 red onion
- 1 tablespoon butter
- 1/2 teaspoon of dried thyme (or 1 sprig of fresh thyme)
- 1/2 lb chicken livers
- 2 tablespoons red wine vinegar
- 4 handfuls of baby spinach
- 4 fresh figs, quartered
- Extra virgin olive oil, for drizzling
Peel red onion, cut it in half and slice thinly. Melt butter in a large nonstick frying pan and add onion and thyme. Fry on medium heat until onions are soft, translucent and slightly caramelized.
Blot the livers on a layered paper towel. If the livers are large, cut them in half and season with salt and pepper. Before adding the livers to the frying pan, turn the heat up to high, then fry for just a couple of minutes on each side or until golden brown on the outside, but still pink in the middle.
Right before turning the heat off, add the wine vinegar and let evaporate for about 30 seconds. If using fresh thyme, discard the sprig at this point.
Scatter the spinach and quartered figs over a large plate, top with the onion and livers, and drizzle with olive oil. Adjust salt/pepper seasoning, if necessary.
Adapted from: The Little Paris Kitchen by Rachel Khoo