Chicken liver vinaigrette from Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking by Anthony Bourdain

  • chicken livers
  • store-cupboard ingredients

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ro_ on August 25, 2020

    I wasn't sure about this (the concept of pureed chicken livers isn't that appealing), even after making it and tasting it. But once I had dressed the salad (the book's recipe for frisée and lardon salad) with it, I was totally sold. It really works extremely well as a dressing for this kind of salad, giving the whole dish a very unctuous, creamy, indulgent feel and packing it full of flavour.

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