Home > Salad Recipes > Main Course Salad > Warm Chicken Liver Salad
Warm Chicken Liver Salad
This popular salad makes an excellent light lunch or summer evening meal. For a rather more substantial dish, you could dry fry 3-4 rashers of chopped streaky bacon and toss them in with the salad at the end.
.jpg "Warm Chicken Liver Salad")
Ingredients
115g/4oz each fresh young spinach leaves, rocket and lollo rosso lettuce
2 pink grapefruit
90ml/6 tbsp sunflower oil
10ml/2 tsp sesame oil
10ml/2 tsp soy sauce
225g/8oz chicken livers, chopped
Salt and black pepper
Details
Serves: 4
Method
Wash, dry and tear up all the spinach and salad leaves. Mix them together well in a large salad bowl.
Cut away the peel and white pith front the grapefruit, then segment them catching the juice in a bowl. Add the segments to the leaves in the bowl.
Mix 60ml/4 tbsp of the sunflower oil with the sesame oil, soy sauce, seasoning and grapefruit juice to taste.
Heat the rest of the sunflower oil in a small pan and cook the livers for 4-5 minutes, until firm and lightly browned, stirring occasionally.
Tip the chicken livers and dressing over the salad and serve at once.
Cut away the peel and white pith front the grapefruit, then segment them catching the juice in a bowl. Add the segments to the leaves in the bowl.
Mix 60ml/4 tbsp of the sunflower oil with the sesame oil, soy sauce, seasoning and grapefruit juice to taste.
Heat the rest of the sunflower oil in a small pan and cook the livers for 4-5 minutes, until firm and lightly browned, stirring occasionally.
Tip the chicken livers and dressing over the salad and serve at once.
Cook’s Tip:- Chicken or turkey livers are often sold frozen. They are ideal for this recipe, and there's no need to leave them to defrost completely before cooking.
Related food category:
