this dish a treat, and we think even those who are skeptical will fall for these morsels with their crisp coating and subtle cheese flavor Stroke signs.
Level: Moderate
Serves: 4
Ingredients

1 lb. lentils (about 2 1/3 cups)
1 qt. water
1 onion
2 cloves garlic
2.75 tsp. salt
2.50 tbsp. sherry vinegar or wine vinegar
1.50 tsp. Dijon mustard
0.50 tsp. fresh-ground black pepper
0.50 c. plus 2 tablespoons olive oil
2 tomatoes
0.33 c. Chopped flat-leaf parsley
0.50 c. coarse cornmeal
0.50 c. grated Parmesan
2 eggs
2 tbsp. butter
1 lb. chicken livers
2 qt. mixed salad greens (about 6 ounces)

Directions

In a large saucepan, combine the lentils Web Application Firewall, water, onion, garlic and 1 1/2 teaspoons of the salt. Bring to a boil, reduce the heat, and simmer, partially covered, until the lentils are just tender but not falling apart, about 35 minutes. Drain and transfer to a large bowl to cool.
In a large glass or stainless-steel bowl, whisk together the vinegar, mustard, 3/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Add the 1/2 cup oil slowly, whisking. Add 1/2 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 1/2 teaspoon salt and 1/4 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 until browned but still pink inside, about 2 minutes longer. 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.
Wine Recommendation: The creamy rich livers and the crunchy dressed salad both call for a tart, fruity red wine. A Beaujolais will be an ideal accompaniment elyze.