Chicken Liver and Shallot Salad
Chicken Liver and Shallot Salad



  • 2 chopped shallots
  • 1 tbsp balsamic vinegar
  • 3 tbsp olive oil
  • 8 cleaned and trimmed chicken livers
  • 80g peppery salad leaves
  • 1 tbsp chopped chives
  • Make a dressing by mixing together the shallots, vinegar and 1 tbsp of olive oil, then seasoning to taste. Heat 1 tbsp of olive oil in a frying pan, and season the livers well before flash-frying on a high heat for 1 min each side, or until golden. Remove from the pan, and pour over the dressing.
  • Divide the salad leaves between 4 plates, scatter with the livers and drizzle with more of the dressing. Sprinkle with chives, and serve immediately.
15 mins
4 serving

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