Warm Chicken Liver Salad
This recipe combines the rich flavors of tender chicken livers with crisp green beans, fresh watercress, and tangy balsamic vinegar. A simple yet sophisticated dish that is perfect for a quick, satisfying meal.
— Constant Cookbook
Ingredients
- 140g fine green beans
- 200g chicken livers , trimmed
- ½ tbsp olive oil
- ½ tsp chopped fresh or dried rosemary
- 1 whole chicory or Baby Gem lettuce, separated into leaves
- 100g watercress
- 3 tbsp balsamic vinegar
- crusty granary bread , to serve
Instructions
- Cook the green beans in a pan of boiling water for 3 mins, drain and keep warm. Meanwhile, toss together the chicken livers, olive oil and rosemary. Heat a large non-stick pan and cook the chicken livers over a high heat for 5-6 mins until nicely browned and cooked through – they should still be a little pink in the centre.
- Arrange the beans on serving plates with the lettuce leaves and watercress. Add the vinegar to the pan, cook for a couple of seconds then spoon over the salad. Serve warm with crusty granary bread.
Cook Time
15M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 83 calories
- Fat Content: 3 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 4 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 10 grams protein
- Sodium Content: 0.13 milligram of sodium
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