Warm chicken liver salad

Prep: 10 mins Cook: 15 mins

Easy

Serves 4
Choose chicken livers for a substantial meaty salad that's low in fat and full of nutrients

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal83
  • fat3g
  • saturates1g
  • carbs4g
  • sugars3g
  • fibre1g
  • protein10g
  • salt0.13g
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Ingredients

  • 140g fine green beans
  • 200g chicken livers, trimmed
  • ½ tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • ½ tsp chopped fresh or dried rosemary
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 1 whole chicory or Baby Gem lettuce, separated into leaves
    Chicory

    Chicory

    chik-or-ee

    Also known as endive, chicory is a forced crop, grown in complete darkness, which accounts for…

  • 100g watercress
    Watercress

    Watercress

    wort-er-cress

    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

  • 3 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • crusty granary bread, to serve

Method

  1. 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.

  2. 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.

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Comments (4)

catie74's picture

Doubled the recipe to serve 3 adults . Delicious though except only cooked the livers for 2 minutes on a high heat. Hate them overcooked

shireen3149's picture

I used 250g chicken livers for 2 of us and it was just enough for a light main course. Nice recipe, but more oil and balsamic were needed in order to generate enough dressing. I used steamed runner beans as they were the only fresh UK grown beans available at the time. With nice crusty bread, it's an ideal quick supper.

cshobbs's picture
2.5

This is good but I think it can be made even better!
I added cherry tomatoes to the salad, and steamed new potatoes with the beans. I found that the vinegar just boiled away in the hot pan, but as the salad needs dressing, I would add oil and vinegar before placing the liver on top.

jodoyle's picture

Needed to economise so substituted soya beans, which I had in the freezer for the green beans, and romaine lettuce , which I had in the fridge, torn into small pieces for the little gem. I also had a few new potatoes which I added to make a more substantial supper. Oh, and I substituted rocket for watercress!Delicious!

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