Warm Poached Chicken Liver Bistro Salad with Meyer Lemon & Grilled Levain

Instructions

1. 1

   In a medium, shallow saucepan or deep skillet, combine 1 cup dry white wine, 1 cup low-sodium chicken broth, 1 sliced shallot, 3 fresh thyme sprigs, 1 bay leaf, and 1 tsp black peppercorns. Bring to a gentle simmer over medium heat to allow the aromatics to wake up and infuse the liquid.

   5 min

   Tip: Keep the heat modest; we are aiming for an aromatic bath, not a violent rolling boil.

2. 2

   While the poaching court-bouillon warms, make your vinaigrette. In a small glass bowl, whisk together 1 finely minced shallot, 1 tbsp Dijon mustard, 2 tbsp Meyer lemon juice, 1 tsp Meyer lemon zest, and 0.5 tsp kosher salt. Slowly drizzle in 3 tbsp extra-virgin olive oil, whisking continuously until the dressing is glossy and emulsified. Place 3 cups frisée or baby watercress and 4 thinly shaved French breakfast radishes into a wide salad bowl.

   5 min

   Tip: Meyer lemons bring floral sweetness without that aggressive sour bite, perfectly cutting the richness of the liver.

3. 3

   Lower the heat under the poaching liquid so it barely quivers at a sub-simmer (around 165°F to 170°F with just tiny bubbles around the rim). Gently slide 8 oz chicken livers into the bath. Poach lightly for 4 to 5 minutes, turning them gently once with a spoon, until they are plump, tender to the touch, and still blushing pink and custard-soft in the center.

   5 min

   Tip: Do not rush this or boil it! Light poaching is the secret to eliminating any metallic flavor and yielding an impossibly silky texture.

4. 4

   While the livers are gently bathing, set a dry cast-iron skillet or grill pan over medium-high heat. Toast 2 slices country sourdough levain for 2 minutes per side until charred at the edges and crisp. Immediately rub the cut side of 1 halved clove of garlic across the hot, rustic surface of each slice.

   4 min

   Tip: One swift pass of garlic is plenty; you want a sunlit perfume, not a punch in the face.

5. 5

   Using a slotted spoon, lift the warm poached livers from the broth and transfer to a cutting board lined with paper towels; pat dry gently. Cut any larger lobes in half and toss them warmly in a small bowl with 1 tablespoon of your prepared vinaigrette, 1 tbsp fresh tarragon, and 2 tbsp fresh chives. Season with 0.25 tsp flaky sea salt. Drizzle the remaining vinaigrette over the frisée and shaved radishes, tossing gently to coat.

   3 min

   Tip: Dressing the livers while still warm from poaching lets them soak in the herbal shallot vinaigrette like little sponges.

6. 6

   Tuck one slice of garlic-rubbed levain onto each plate. Mound the dressed frisée and peppery radishes over and around the toast. Crown the salad with the warm, velvety poached chicken livers, finishing each plate with a scattering of 0.25 tsp flaky sea salt and a final crack of black pepper. Serve immediately with a cold glass of Loire Valley Chenin Blanc.

   2 min

   Tip: Eat this while the livers and toast are still warm against the cool, crisp bitter greens.