4 chicken or duck livers, pale-colored and picked over for bile, fat and strings
milk
coarse (kosher) salt
1 1/4 cups picked-over watercress leaves with tender stems only, well washed, dried and kept crisp in the refrigerator
1 tasty red apple, unpeeled
2 tablespoons strained fresh lemon juice
1 tablespoon sherry wine vinegar
1 tablespoon imported walnut oil
2 1/2 to 3 tablespoons olive oil
salt and freshly ground pepper to taste
2 tablespoons unsalted butter
2 thin slices garlic-flavored sausage such as Genoa salami, cut into thin julienne strips
1 leek, trimmed, split, washed, cut crosswise into hair-thin julienne strips and kept in iced water
Preparation
At least 3 hours before serving, place livers in a bowl to soak in lightly salted milk to cover.
10 minutes before serving, place watercress in mixing bowl. Halve the apple, slice thinly and sprinkle with 1 tablespoon lemon juice. Add to watercress.
Mix vinegar, remaining lemon juice and oils. Season with salt and pepper.
Rinse livers under running tap water until water runs clear. Drain, but do not pat them dry (the slight amount of moisture will keep them soft as they cook, rather than allowing them to harden at the edges).
Heat butter in a small skillet and cook livers gently 1 1/2 minutes per side. Set on a plate to rest 2 minutes before slicing each liver thinly on the diagonal.
Toss watercress and apple with dressing; arrange on four plates. Add the livers, dividing them equally. Grind additional pepper over each salad and scatter with the julienned salami and drained leek. Serve at once.
