Chicken Liver and Raclette Cheese Salad, Grapefruit Dressing
This is the Chicken Liver and Raclette Cheese Salad, Grapefruit Dressing recipe.
- Prep: 15 min
- Cooking: 5 min
Ingredients
- 16 chicken livers
- 4 slices of Canadian Raclette cheese
- 10 oz (300 g) lamb's lettuce
- 7 oz (200 g) oak leaf lettuce
- 1 head of radicchio
- 2 tbsp (30 mL) olive oil
- Few basil leaves
- 4 quail eggs
- A few nasturtiam flowers and/or pansies to garnish
- Grapefruit Dressing
- 3 tbsp (45 mL) grapefruit juice
- 3 tbsp (45 mL) olive oil
- Juice from half a lemon
- 1 tsp (5 mL) chopped fresh herbs
- Salt and pepper to taste
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Preparation
Prepare grapefruit dressing by mixing all ingredients.
Prepare lamb's lettuce by cutting the base to remove damaged leaves without separating the bunches. Wash, changing water several times to eliminate sand. Drain. Wash and drain oak leaf lettuce.
Trim chicken livers by removing nerves and greenish parts. Slice any livers that are too thick. Place them on a baking sheet. Brush with olive oil and sprinkle with chopped basil. Refrigerate.
Place the four Canadian Raclette cheese slices on a baking sheet. Brush with olive oil and sprinkle with chopped basil. Refrigerate.
Arrange lamb's lettuce, oak leaf lettuce and radicchio on each plate.
Fry quail eggs sunny side up in a non-stick frying pan.
Place the sheet of chicken livers under broiler for about 1 minute until they are medium done. Place the slices of Canadian Raclette cheese under broiler for about 1 minute until the cheese melts and browns slightly. All this must be done at the same time.
Arrange chicken liver, melted Canadian Raclette cheese and fried quail eggs over lettuce. Pour over grapefruit dressing. Garnish with nasturtiams or pansies.
Jean Soulard, Executive Chef, Le Château Frontenac
