In this salad, warm livers, truffles, and artichoke hearts are placed over chilled salad greens just before serving. Since truffles are very expensive -- and potent in flavor -- the amount can be adapted to fit your means.
1/2 lb. fresh black truffles
6 tablespoons peanut oil
8 chicken livers
scant minced garlic
2 tablespoons butter, for sauteing
2 artichoke hearts (steamed)
1 1/2 tablespoons red wine vinegar
Salt and pepper to taste
1/2 lb. assorted fresh, sweet salad greens (such as Boston lettuce and red leaf), chilled
Gently clean truffles and slice very finely. Put the small leftover pieces (scraps and round ends) into 1 tablespoon of the peanut oil, and set aside to marinate.
Saute chicken livers in a tablespoon of butter over medium-to-high heat for 3 to 4 minutes. When almost cooked, add just a touch of minced garlic (about as much as would fit on the tip of a knife).
After steaming artichokes, scoop out the hearts, then cut into small pieces.
Meanwhile, gently heat the truffles in about a tablespoon of butter, until just warmed.
Make a vinaigrette dressing by mixing the truffled oil with the remaining 5 tablespoons peanut oil, then adding 1 1/2 tablespoons red wine vinegar. Add salt and pepper to taste.
Toss the greens with the vinaigrette. Arrange livers, artichoke hearts, and truffles over greens. Serves 4.