Posted by: Cooking Thyme | April 15, 2013

Warm Chicken Liver Salad

Many people don’t like chicken liver, but mixing it in a green salad, becomes extra special. Sometimes in life you have one particular thing which, on its own, is nothing, yet mix it with the right combination and… somehow it becomes lovely – it’s just like with this salad

Chicken Liver Salad (2a) (2)
• 250g chicken liver
• 2 Tbs olive oil
• Salad (use any greens, rocket, lettuce, baby spinach)
• 1 Tbs vinegar
• 1 Tbs Maple syrup (honey)
• Salt & pepper

  Heat the oil in a pan and cook the liver for around 8 minutes, turning about in the pan regularly.

In the meantime arrange your salad on the plates, as I said you can use any green salad you prefer, here I’ve used baby spinach with radish.

Once they livers are cooked and ready, turn off the heat and quickly add the vinegar and maple syrup.
Stir everything together, deglazing the pan, then add the livers on the salad plates and pour the juice from the pan over them. Season and serve warm.

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