Liver, Apple, and Blackberry Salad
Liver, Apple, and Blackberry Salad



  • 2 tbsp butter
  • 3 eating apples, peeled and
  • cut into small cubes
  • 500g trimmed
  • chicken livers
  • 3 tbsp seasoned flour
  • 100g bag of rocket leaves
  • 100g toasted walnut halves
  • For the Dressing
  • 200g tart blackberries
  • 2 tbsp Port
  • 2 tbsp balsamic vinegar
  • 2 tbsp sugar
  • 2 tsp olive oil
  • Make the dressing by putting the berries, port, vinegar and sugar in a pan, and simmering for 3 mins to soften the berries. Mash them with a fork, and pass the mixture through a sieve into a small jug. Season, and allow to cool.
  • Heat 1 tbsp of butter in a frying pan and toss in the apples. Cook for 5 mins, until golden and tender. Remove and set aside. Dredge the livers in seasoned flour, and fry in the remaining butter for 5 mins, or until golden, turning half way. Toss the apples back into the pan with the livers to warm through. Serve by spreading the rocket leaves across 4 plates, and topping with the livers, apples, and walnuts. Whisk the oil into the blackberry dressing and drizzle over the salad, before enjoying it with crusty bread.
15 mins
4 serving

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