- 140g fine green beans
- 200g chicken livers, trimmed
- ½ tbsp olive oil
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's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 1 whole chicory or Baby Gem lettuce, separated into leaves
Also known as endive, chicory is a forced crop, grown in complete darkness, which accounts for…
- 100g watercress
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
- 3 tbsp balsamic vinegar
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
- crusty granary bread, to serve
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.
Use up leftover livers
Weigh any remaining chicken livers, then fry as above with olive oil and rosemary. Transfer to a plate to cool quickly, then whizz with an equal weight of Greek-style yogurt and stir through a few chopped capers. Chill to make a delicious pâté.