This Recipe includes
|Gizzard – duck or chicken gizzards, usually sold in a can|
|Mixed greens – you can use any sort of mixed greens like arugula, mâche, frisée, chicory, romain lettuce, baby spinach, etc.|
|(Optional) Red onion – for a bit of heat|
|(Optional) Pine nuts – for a bit of crunch|
|Balsamic vinegar – for that sweet tangy taste.|
|Olive oil – melds well with the balsamic vinegar to make it less sweet|
|(Optional) Parmesan – shredded parmesan cheese to make the salad a light meal with bread.|
|Pinch of salt and pepper|
Why we love it
They’re not something you hear much about as they seem a little intimidating, but if you are looking for something different, gizzard salads are well worth trying. A dark meat, they are full of flavor and usually sold in conserve or cans in grocery stores.
A French recipe, gizzard salads are known as salad des geziers in French and come from the region of Nouvelle Aquitaine. (It is often also called salade périgourdine or salade landaise which are small departments within Nouvelle Aquitaine.)
The traditional gizzard used in France is made from duck, but since that is sometimes difficult to find, you can also use chicken or turkey.
What to serve with it?
The salad can be served by itself, or you can also serve it as a light meal with carrot and potato soup or a bacon and mushroom quiche. If you want to serve the salad as a starter, consider pairing it with a main dish like oven baked BBQ chicken drumsticks.
How to store it?
You can prepare it in advance, but I would recommend keeping the gizzards, the salad, and the dressing separately. Cook the gizzards until they are almost done, and leave them on a dry paper towel. In addition, keep the salad dressing separately in a bowl in the fridge for a few hours.
When ready to serve, heat the gizzards quickly in a pan on the stovetop, and then assemble the salad by combining the dressing and the gizzards.
If you like this recipe, you may also like:
- 5 oz bag of mixed greens
- 12-16 pieces of gizzard duck or chicken
- 1 tablespoon of olive oil
- 2 tablespoons of balsamic vinegar
- pinch of salt and pepper
- Optional 2 tablespoons of crushed pine nuts
- Optional 1/2 red onion
- Optional shredded parmesan cheese
- In a small bowl, prepare the dressing by mixing the olive oil and balsamic vinegar, along with the salt and pepper.
- In a pan, cook the gizzards at high heat for 5-8 minutes until it looks cooked.
- Chop the onion into small pieces.
- In a large salad bowl, combine mixed greens with all the ingredients including the cooked gizzards and dressing.
- Toss the salad to make sure that the dressing coats evenly.
- Serve while the gizzards are warm.
Other salad recipes
- Chicken chickpea salad with red onions and feta
- Bacon and egg potato salad with Greek dressing
- Quinoa salad with feta, peas, and corn
- Chorizo corn salad with pearl couscous
- Sausage and egg lentil salad with mozzarella
If you enjoyed that, check out our other classic starter recipes that you can make easily. Bon appétit!