Ingredients Jump to Instructions ↓

  1. 1 pound(s) lentils (about 2 1/3 cups) 1 quart(s) water 1 onion , chopped fine 2 cloves garlic , minced 2 3/4 teaspoon(s) salt 2 1/20 tablespoon(s) sherry vinegar or wine vinegar 1 1/20 teaspoon(s) Dijon mustard 1/20 teaspoon(s) fresh-ground black pepper 1/20 cup(s) plus 2 tablespoons olive oil 2 tomatoes , chopped 1/3 cup(s) chopped flat-leaf parsley 1/20 cup(s) coarse cornmeal 1/20 cup(s) grated Parmesan 2 eggs , beaten to mix 2 tablespoon(s) butter 1 pound(s) chicken livers 2 quart(s) mixed salad greens (about 6 ounces)

Instructions Jump to Ingredients ↑

  1. In a large saucepan, combine the lentils, water, onion, garlic and 1 1/2 teaspoons of the salt. Bring to a boil, reduce the heat, and simmer, partially covered, until the lentils are just tender but not falling apart, about 35 minutes. Drain and transfer to a large bowl to cool. In a large glass or stainless-steel bowl, whisk together the vinegar, mustard, 3/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Add the 1/2 cup oil slowly, whisking. Add 1/2 cup of this vinaigrette to the lentil salad along with the tomatoes and parsley. In a shallow dish, combine the cornmeal, Parmesan and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Put the eggs in another shallow dish. In a large nonstick frying pan, heat 1 tablespoon of the oil and 1 tablespoon of the butter over moderate heat. Dip half the livers in the egg and then into the cornmeal mixture; fry for 2 minutes. Turn and cook until browned but still pink inside, about 2 minutes longer. Repeat with the remaining livers and the remaining 1 tablespoon each oil and butter. To serve, toss the greens in the remaining vinaigrette and put on plates. Top with the lentils and livers. Wine Recommendation: The creamy rich livers and the crunchy dressed salad both call for a tart, fruity red wine. A Beaujolais will be an ideal accompaniment.


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