Sautéed chicken livers and witloof
Photo by Robert Trathen
Like all bitter leaves, witloof (or endive) balances well with creamy textures, nuts and nut-based oils, and sharp sweet vinegars.
- Sauté some chicken livers in a hot pan in a little oil and butter.
- Season well and toss in some walnuts as the livers finish cooking.
- Pile these onto a stack of witlof leaves. Dress with a blend of walnut oil and raspberry vinegar.