Chicken Livers on Spinach Salad with Gorgonzola Dre

Name: Chicken Livers on Spinach Salad with Gorgonzola Dressing and Polenta Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons oil; 8 chicken livers; 1 pound flat leaf spinach, cleaned; 2 ounces soft Gorgonzola cheese; 6 ounces olive oil; 2 ounces sherry vinegar; Salt and pepper, to taste; 1 box instant polenta; Water; 1 sprig rosemary; Flour for dusting; 1 to 2 cups oil

Servings: persons

2 tablespoons oil
8 chicken livers
1 pound flat leaf spinach, cleaned
2 ounces soft Gorgonzola cheese
6 ounces olive oil
2 ounces sherry vinegar
Salt and pepper, to taste
1 box instant polenta
Water
1 sprig rosemary
Flour for dusting
1 to 2 cups oil

1
In a hot skillet with oil sear livers until medium rare.
2
Place on paper towel.
3
Place spinach in a bowl.
4
In a second bowl mash Gorgonzola cheese.
5
Whisk in oil and vinegar.
6
Season with salt and pepper.
7
Drizzle about 4 ounces of Gorgonzola dressing over spinach and toss.
8
Follow directions on box of instant polenta, steeping rosemary branch in water first.
9
Remove rosemary and pour polenta onto sheet pan that is about 1 inch deep.
10
Let set and cool.
11
Cut polenta into 1 inch cubes and dust with flour.
12
Fry in heavy skillet or deep fryer until golden brown.
13
Garnish spinach salad with croutons, balsamic syrup, basil oil, and diced sun dried tomatoes.
14
Lay chicken livers on top of salad

1080

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons oil, 8 chicken livers, 1 pound flat leaf spinach, cleaned, 2 ounces soft Gorgonzola cheese, and more.

Yes, Chicken Livers on Spinach Salad with Gorgonzola Dressing and Polenta Croutons falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chicken Livers on Spinach Salad with Gorgonzola Dressing and Polenta Croutons

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions