Warm Chicken Liver Salad with Perry Vinegar Dressing

Pan-fried chicken livers served over mixed greens with a warm perry vinegar dressing, topped with crisp croutons and chives.

Quick Salad Classic Warm Salad Chicken Livers

Estimated Nutrition

Calories

511.3

kcal / serving

2045.2 kcal total

Carbs

16.5g

per serving

65.8 g total

Fat

39.6g

per serving

158.2 g total

Protein

22.4g

per serving

89.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

pinch

Caster Sugar

CondimentsSauces

tbsp

Perry Vinegar

tsp

Dijon Mustard

Dairy

tbsp

Clarified Butter

for the livers

tbsp

Clarified Butter

for the croutons

GrainsCereals

slice

White Bread

thick slices, crusts removed, cut into 1cm cubes

Meat

450

Chicken Liver

fresh, sinew removed, halved if large

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

tbsp

Chive

chopped, fresh

OilsFats

tbsp

Sunflower Oil

tbsp

Walnut Oil

Vegetables

100

Mixed Leaf Salad

frisée lettuce, baby leaf spinach and watercress sprigs

Method

Scatter chives and croutons over the salad and serve immediately while hot.

Prepare the chicken livers by removing sinew and cutting large ones in half.

Arrange mixed salad leaves over the base of a large serving plate.

Remove crusts from bread and cut into 1cm cubes for croutons.

Fry bread cubes in clarified butter for 5 minutes until golden-brown and drain on paper.

Season livers and fry in clarified butter for 2 minutes per side until slightly pink inside.

Place livers on the salad and deglaze the pan with vinegar, mustard, and sugar.

Whisk sunflower and walnut oils into the vinegar mixture and drizzle over the salad.