Ingredients
1lblentils,(about 2⅓ cups)
1qtwater
1onion
2clovesgarlic
2¾tspsalt
2½tbspsherry vinegar,or wine vinegar
1½tspdijon mustard
½tspfresh ground black pepper
½cupolive oil,(plus 2 tbsp)
2tomatoes
cupflat leaf parsley,chopped
½cupcoarse cornmeal
½cupparmesan,grated
2eggs
2tbspbutter
1lbchicken livers
2qtsalad greens,(about 6 oz), mixed
Preparation
In a large saucepan, combine the lentils, water, onion, garlic, and 1½ teaspoons of salt.
Bring to a boil, reduce the heat, and simmer for about 35 minutes, partially covered, until the lentils are just tender but not falling apart.
Drain and transfer to a large bowl to cool.
In a large glass or stainless-steel bowl, whisk together the vinegar, mustard, ¾ teaspoon of salt and ¼ teaspoon of the pepper. Add the ½ cup oil slowly, whisking
Add ½ cup of this vinaigrette to the lentil salad along with the tomatoes and parsley.
In a shallow dish, combine the cornmeal, Parmesan, and the remaining ½ teaspoon salt and ½ 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 for about 2 minutes longer until browned but still pink inside.
Repeat with the remaining livers and the remaining 1 tablespoon each oil and butter.
To serve, toss the greens in the remaining vinaigrette and put on plates.
Top with the lentils and livers.
