Sautéed Chicken Livers with Sweet-Sour Black Radishes

Name: Sautéed Chicken Livers with Sweet-Sour Black Radishes
Yield: Serves 2 as a main course
Ingredients: ¾ pound chicken livers; Pepper; ¼ teaspoon kosher salt; 4 medium scallions (green onions), trimmed; 4 medium scallions (green onions), trimmed; 1 tablespoon butter; 2 small black radishes (about ½ pound); 1 tablespoon corn or safflower oil; 1 tablespoon corn or safflower oil; ¼ cup white wine vinegar or sherry vinegar; ¼ cup white wine vinegar or sherry vinegar; About 1½ teaspoons honey; ¼ cup water

Preparation info

Serves
2
as a main course

Difficulty
Easy

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

Firm, bittersweet radish dice are the perfect foil for creamy pink-centered livers. Banished from nutritionally correct kitchens in recent years, chicken livers are a quick-cooking, richly flavorful, inexpensive treat to enjoy now and then. And thanks to the striking black-and-white radish cubes, this ensemble looks more appetizing than most chicken liver dishes.

Ingredients

Main course
Gluten-free

Ingredients

Method