Ingredients
1 lb. lentils (about 2 1/3 cups)
1 qt. water
1 onion
2 cloves garlic
2 3/4 tsp. salt
2 1/2 tbsp. sherry vinegar or wine vinegar
1 1/2 tsp. Dijon mustard
1/2 tsp. fresh-ground black pepper
1/2 c. plus 2 tablespoons olive oil
2 tomatoes
c. Chopped flat-leaf parsley
1/2 c. coarse cornmeal
1/2 c. grated Parmesan
2 eggs
2 tbsp. butter
1 lb. chicken livers
2 qt. mixed salad greens (about 6 ounces)
Preparation
Step 1In a large saucepan, combine the lentils, water, onion, garlic and 1 1/2 teaspoons of the salt. Bring to a boil, reduce the heat, and simmer, partially covered, until the lentils are just tender but not falling apart, about 35 minutes. Drain and transfer to a large bowl to cool.Step 2In a large glass or stainless-steel bowl, whisk together the vinegar, mustard, 3/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Add the 1/2 cup oil slowly, whisking. Add 1/2 cup of this vinaigrette to the lentil salad along with the tomatoes and parsley.Step 3In a shallow dish, combine the cornmeal, Parmesan and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Put the eggs in another shallow dish. In a large nonstick frying pan, heat 1 tablespoon of the oil and 1 tablespoon of the butter over moderate heat. Dip half the livers in the egg and then into the cornmeal mixture; fry for 2 minutes. Turn and cook until browned but still pink inside, about 2 minutes longer. Repeat with the remaining livers and the remaining 1 tablespoon each oil and butter.Step 4To serve, toss the greens in the remaining vinaigrette and put on plates. Top with the lentils and livers.Step 5Wine Recommendation: The creamy rich livers and the crunchy dressed salad both call for a tart, fruity red wine. A Beaujolais will be an ideal accompaniment.
