Sauteed Chicken Liver Salad W Grapefruit And Baby Spinach

Ready in 1 hour

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Ingredients

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4 oz Dry sherry
3 tb Extra-Virgin Olive Oil
1/2 lb Baby spinach; stemmed And spun dry
Flour; for dredging
4 tb Virgin olive oil
1 Grapefruit; zested, and cut into segments
Salt; to taste
1/2 lb Chicken livers
Black Pepper; freshly ground

Original recipe makes 4

Servings  

Preparation

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. Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5630 broadcast 03-22-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 09-19-1998 Recipe by: Mario Batali

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