Chicken livers, bacon, and onions with a mirin-allspice sauce over roughly smashed potatoes (with a ridiculous amount of butter and cream)
One of my favorite things about summer is repurposing leftovers into awesome summer salads that you would not suspect had been concocted from random things in my kitchen that needed to get used up. Today’s creation, if I were to give it a menu-worthy title: Fried chicken, walnut, and summer berry salad with buttermilk-chive dressing
The chicken was a boneless thigh leftover from dinner a few nights ago, popped into the toaster oven to crisp it up. The berries were leftover from last night’s block party, brought by two different guests. Chives came from the garden.