Salad of Grilled Spatchcock with Lentils, Roasted Eschalots & Chicken Liver Croûtons

Name: Salad of Grilled Spatchcock with Lentils, Roasted Eschalots & Chicken Liver Croûtons
Yield: Serves 6
Cuisine: French
Ingredients: sea salt and freshly ground white pepper; 6 chicken livers, fat and any greenish marks trimmed off; 6 x 4 cm x 1 cm rounds sourdough bread; ¼ cup finely chopped curly-leaf parsley; 60 ml extra virgin olive oil; 40 ml grapeseed oil; 20 ml lemon juice, or to taste; ½ small carrot, finely diced [to yield 2 tablespoons]; sea salt; 12 small eschalots; 1 handful each rocket and watercress sprigs, washed and spin-dried; 1 handful each rocket and watercress sprigs, washed and spin-dried; 3 leaves radicchio, washed and spin-dried, torn; 1 head witlof, damaged outer leaves removed, thinly sliced lengthwise; sea salt and freshly ground white pepper; 100 g Puy-style lentils; freshly ground white pepper; 6 spatchcocks, butterfly style [as prepared by the butcher]; 3 tablespoons thyme leaves; 2 tablespoons rosemary leaves, roughly chopped; extra virgin olive oil, for cooking; 1 clove garlic, smashed

Preparation info

Serves
6

Difficulty
Complex

Appears in

Salades

By Damien Pignolet

Published 2010

About

A perfectly grilled spatchcock is deliciously sweet and moist. Matched with the nuttiness of lentils, savoury and bitter leaves and a burst of flavour from the chicken livers, it makes a really satisfying main course.

Ingredients

1 clove garlic, smashed
extra virgin olive oil, for cooking
2 tablespoons rosemary leaves, rough

Europe
Oceania
Australian
France
Australia
Main course
Mediterranean

Method

Rub 2 roasting pans or large baking trays with the garlic and moisten generously with olive oil, then scatter over half the rosemary and thyme. Season the spatchcocks on both sides lightly with pepper and lay them, skin-side down, on the herbs. Scatter with the remaining rosemary and thyme, moisten with more olive oil and leave to marinate for 1 hour.