Cajun-Style Blackened Chicken Liver Salad

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By: The Homemakers Test Kitchen

Soaking the chicken livers in milk mellows their flavour. The traditional method of blackening in a cast-iron skillet produces lots of spicy smoke, so in this recipe, they're broiled, instead, which also allows the flavour of the dried herbs to come through a bit more.

Ingredients

1 lb (500 g) chicken livers; 1/2 cup (125 mL) milk (optional); 1 tbsp (15 mL) sweet paprika; 1 tsp (5 mL) cayenne pepper; 1 tsp (5 mL) garlic powder; 1 tsp (5 mL) onion powder; 3/4 tsp (4 mL) each black and white pepper; 1/2 tsp (2 mL) each dried thyme and oregano; 1/2 tsp (2 mL) salt; 4 tsp (20 mL) vegetable oil; 6 cups (1.5 L) spinach leaves; Half head iceburg lettuce, shredded
Green Onion Dressing:: 1/4 cup (60 mL) buttermilk; 3 tbsp (45 mL) mayonnaise; 2 tbsp (30 mL) extra-virgin olive oil; 2 tbsp (30 mL) lemon juice; 1 tbsp (15 mL) chili sauce or ketchup; 2 tsp (10 mL) cider vinegar; 1/2 tsp (2 mL) each salt and black pepper; 4 lbs green onion, thinly sliced; 1/3 cup (75 mL) minced sweet green pepper

Preparation

Trimming off and discarding fat and connective tissue, separate each liver into two lobes. If desired, soak in milk for 30 to 60 minutes; drain and pat dry.

Green Onion Dressing: Whisk together buttermilk, mayonnaise, oil, lemon juice, chili sauce, vinegar, salt and pepper; stir in onions and green pepper. Keep chilled.

In bowl, whisk together paprika, cayenne, garlic and onion powders, black and white peppers, thyme, oregano and salt; add livers and toss to coat, using all of the spice mixture.

Brush livers with oil; place on rimmed baking sheet. On top rack in oven, broil under high heat, turning once, until blackened on outside and centre of thickest part is pink, about 8 minutes.

Meanwhile, in salad bowl, toss together spinach, lettuce and Green Onion Dressing; divide among 4 bowls or plates and top with hot livers.

Makes 4 servings.

Serving(s): 4

Nutritional Information
Per serving: about
Calories	361
Protein	24 g
Fat (total)	25 g
Sat. Fat	4 g
Carbohydrate	12 g
Fibre	4 g
Cholesterol	535 mg
Sodium	792 mg
Calcium	11 % RDI
Iron	72 % RDI
Vitamin A	470 % RDI
Vitamin C	77 % RDI
Folate	360 % RDI

Also in this menu:

5 supper salads

Source

Homemakers Magazine: June 2008

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