Chicken Livers Salad

• 1 lb. chicken livers
• 1 bulb garlic
• 2 Tbsp. sesame seeds
• 3 Tbsp. ponzu
• 3 Tbsp. mirin
• 1 Tbsp. dark soy sauce
• 1 dash sesame oil
• 2 cups Asian or spring mix salad greens
• 12 radishes, halved
• 3 oz. daikon
• Salt and fresh black pepper

An hour before dinner roast the garlic bulb.

Toast the sesame seeds in a dry pan over a moderate heat, until golden. In a medium-sized mixing bowl, mix together the ponzu, mirin, soy sauce, and toasted sesame seeds, along with a dash of sesame oil.

Cut the chicken livers into serving-sized pieces and trim them of excess fat.

Season the livers with a little salt and black pepper, then get a dry skillet hot and cook the livers over high heat until they're well browned on the outside, but still a little pink on the inside.

Place the chicken livers in the marinade, turning them over a couple of times.

Wash several handfuls of assorted salad leaves and dry them gently. Peel the daikon and slice it thinly into paper-thin pieces.

Toss together the salad leaves, daikon slices, and halved radishes and divide them between two shallow bowls. Divide the chicken livers between each pile of leaves, then spoon over the dressing from the marinade, scatter the roasted garlic cloves over all, and serve.

Serves 2.