Frisée Rillons Recipe

Prepare and season livers

Trim any connective tissue or green bits from the chicken livers and pat dry with paper towel. Season evenly with 1 tsp salt and 1/2 tsp black pepper. Lightly dust the livers with 2 tablespoons of flour, shaking off excess.

Sear livers

Heat a large skillet over medium-high heat. Add 1 tablespoon neutral oil and 2 tablespoons butter. When butter foams and is slightly brown, add the livers in a single layer (do not crowd; sear in two batches if necessary). Add the smashed garlic clove and thyme sprig to the pan.

Sear 1–2 minutes per side until the outside is nicely browned but interiors remain slightly pink (internal temp ~145°F/63°C). Remove livers to a plate and tent with foil. Discard thyme and garlic or keep for plating if desired.

Finish with vinegar

Return the pan to medium heat, add 1 teaspoon sherry or red wine vinegar and scrape up any browned bits to make a quick pan sauce. Spoon a little pan sauce over the rested livers. Keep warm.

Heat a small skillet over medium heat and add 1 tablespoon unsalted butter. Add the cubed bread and toss frequently until golden brown and crisp, about 4–6 minutes. Season with a pinch (about 1/4 tsp) sea salt flakes and 1/4 tsp black pepper. Remove and keep warm or at room temperature.

In a small bowl or jar, whisk together 2 tsp Dijon, 1 tsp whole-grain mustard, and 2 tablespoons champagne vinegar until smooth. Add 1/2 teaspoon honey if using. Slowly whisk in 3 tablespoons extra-virgin olive oil and 1 tablespoon additional oil until emulsified. Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust vinegar, salt, or mustard as needed.

Poaching technique

Bring a wide shallow pot of water to a gentle simmer (not a rolling boil). Add 1 teaspoon white vinegar and 1/2 teaspoon salt. Crack each egg into individual small bowls or ramekins.

Create a gentle whirlpool in the water with a spoon, then gently slip one egg into the center. Poach for 3 minutes for a runny yolk (3.5–4 minutes for slightly firmer). Use a slotted spoon to lift the egg, drain briefly on paper towel, and keep warm on a plate while poaching remaining eggs.

Toss the frisée (4 cups) and optional red leaf lettuce (1 cup) with the sliced shallot (1/2 cup) and snipped chives (2 tbs) in a large bowl. Dress lightly with about 2–3 tablespoons of the mustard dressing (reserve remaining dressing), tossing gently so leaves are coated but not soggy.

Divide dressed frisée among four plates or two large share plates. Scatter the toasted bread croutons evenly over the greens.

Slice or quarter the warm chicken livers and distribute them on top of the salad, spooning any remaining pan sauce over the livers and greens.

Top each portion with a poached egg (1 egg per serving). Finish with a light drizzle of the remaining mustard dressing around or over the egg, a few extra snips of chive, and a final sprinkle of sea salt flakes and freshly ground black pepper.

Serve immediately so the warm livers and egg slightly wilt the frisée and create a rich, creamy bite.