Salads Recipes - Hot Chicken Liver Salad Recipe

Ingredients

Serve 4

• 25 g/1 oz butter

• 5 tablespoons light olive oil

• 500 g/1 lb chicken livers, halved

• 2 tablespoons red wine vinegar

• 1 teaspoon coarse grain mustard

• about 250 g/8 oz mixed salad leaves (red oakleaf, frise, radicchio, chicory)

• 2 spring onions, thinly sliced

• salt and pepper

• flat leaf parsley sprigs, to garnish

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Method:

1. Heat the butter and the oil in a large frying pan, add the chicken livers and fry over a high heat for 3-4 minutes, stirring, until sealed and browned on the outside but still lightly pink within.

2. Remove from the heat and stir in the vinegar and mustard, and season to taste with salt and pepper.

3. Arrange the salad leaves on 4 serving plates. Spoon the hot chicken liver mixture on top of the salad leaves and sprinkle with the spring onions.

4. Garnish with sprigs of flat leaf parsley and serve at once.