Warm chicken liver salad

Warm chicken liver salad

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(1 ratings)

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Cooking time

Prep: 10 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
83
protein
10g
carbs
4g
fat
3g
saturates
1g
fibre
1g
sugar
3g
salt
0.13g
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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

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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.

Recipe from Good Food magazine, March 2011

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Comments

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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
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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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