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Warm chicken liver salad

Warm chicken liver salad

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal83
fat3g
saturates1g
carbs4g
sugars3g
fibre1g
protein10g
low insalt0.13g
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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

Method

  • STEP 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.

  • STEP 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 TIPS
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.

Goes well with

Recipe from Good Food magazine, March 2011

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A star rating of 3 out of 5.1 rating
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