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