Spinach Salad with Apple Cider Dressing and Fried Chicken Livers en Brochette (Emeril Lagasse) Recipe

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Spinach Salad with Apple Cider Dressing and Fried Chicken Livers en Brochette (Emeril Lagasse)
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  1. In a small saucepan, heat the butter over medium heat. Add the apples and cook, stirring, until soft and starting to caramelize, 4 to 5 minutes. Add the vinegar and apple cider and bring to a boil. Reduce the heat slightly and cook until the mixture is reduced by half and the apple is very soft. Pour into a blender and puree. With the motor running, add the olive oil through the feed tube. Adjust the seasoning, to taste, and let cool.
  2. In a large deep pot or electric fryer, preheat enough vegetable oil to come halfway up the sides to 375 degrees F.
  3. Working 1 skewer at a time, skewer 1 strip of bacon on the end of the skewer. Thread a chicken liver down to the bacon, then re-thread the bacon onto the skewer to touch the liver. Continue skewering the bacon, alternating with the chicken liver, for a total of 2 livers and 1 strip of bacon per skewer.
  4. In a large, shallow dish, combine the flour with the Essence and black pepper. Dredge the skewers in the seasoned flour, turning to coat the livers and bacon lightly. Shake to remove any excess flour.
  5. Add the skewers to the hot oil and cook, turning, until the chicken livers are cooked through and the bacon is crisp, 2 to 3 minutes. Drain on paper towels and season lightly with salt.
  6. Divide the spinach, shallot rings and goat cheese among 4 salad plates and drizzle with the apple dressing. Lay 1 skewer across the top of each salad and serve immediately.
  7. Essence (Emeril's Creole Seasoning):
  8. 2 1/2 tablespoons paprika
  9. 2 tablespoons salt
  10. 2 tablespoons garlic powder
  11. 1 tablespoon black pepper
  12. 1 tablespoon onion powder
  13. 1 tablespoon cayenne pepper
  14. 1 tablespoon dried leaf oregano
  15. 1 tablespoon dried thyme
  16. Combine all ingredients thoroughly and store in an airtight jar or container.
  17. Yield: about 2/3 cup
  18. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 863.77 Kcal (3616 kJ)
Calories from fat 631.5 Kcal
% Daily Value*
Total Fat 70.17g 108%
Cholesterol 280.98mg 94%
Sodium 472.55mg 20%
Potassium 447.29mg 10%
Total Carbs 39.32g 13%
Sugars 6.75g 27%
Dietary Fiber 2.95g 12%
Protein 23.43g 47%
Vitamin C 21.1mg 35%
Vitamin A 0.1mg 4%
Iron 7.5mg 41%
Calcium 319.6mg 32%
Amount Per 100 g
Calories 275.82 Kcal (1155 kJ)
Calories from fat 201.65 Kcal
% Daily Value*
Total Fat 22.41g 108%
Cholesterol 89.72mg 94%
Sodium 150.89mg 20%
Potassium 142.83mg 10%
Total Carbs 12.56g 13%
Sugars 2.16g 27%
Dietary Fiber 0.94g 12%
Protein 7.48g 47%
Vitamin C 6.7mg 35%
Iron 2.4mg 41%
Calcium 102mg 32%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 22.5
  • 24

Good Points

  • saturated fat free

Bad Points

  • High in Total Fat

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