Chicken liver salad with shallot dressing

Name: Chicken liver salad with shallot dressing
Yield: Serves 4
Cuisine: French recipes
Ingredients: 2 shallots, finely chopped; 1 tbsp balsamic vinegar; 3 tbsp groundnut oil; 8 whole chicken livers, cleaned; 80g mixed salad leaves; 1 tbsp chopped fresh chives

Easy
November 2009

Easy
November 2009

Serves 4
Takes 15 minutes to make, 5 minutes to cook, plus overnight infusing

Raymond Blanc’s chicken liver salad recipe is a French classic – you can make some of the recipe the night before, too.

Dairy-free recipes
Gluten-free recipes

Nutrition: per serving

Calories: 158kcals
Fat: 10.2g (2.2g saturated)
Protein: 14.6g
Carbohydrates: 1.7g (1.7g sugar)
Salt: 0.2g

Nutrition: per serving

Calories: 158kcals
Fat: 10.2g (2.2g saturated)
Protein: 14.6g
Carbohydrates: 1.7g (1.7g sugar)
Salt: 0.2g

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Ingredients

2 shallots, finely chopped
1 tbsp balsamic vinegar
3 tbsp groundnut oil
8 whole chicken livers, cleaned
80g mixed salad leaves
1 tbsp chopped fresh chives

Ingredients

2 shallots, finely chopped
1 tbsp balsamic vinegar
3 tbsp groundnut oil
8 whole chicken livers, cleaned
80g mixed salad leaves
1 tbsp chopped fresh chives

Method

Make a dressing. Mix together the shallots, vinegar and 1 tbsp of the oil, then season to taste and chill overnight to infuse the flavours.
Next day, heat 1 tbsp of oil in a frying pan over a high heat, season the livers, add to the hot pan and flash-fry for 1 minute each side until golden. Remove from the pan and pour over the dressing.
Divide the salad leaves among 4 plates, scatter with the cooked livers and dressing and sprinkle with chopped chives. Serve immediately.

Method

Make a dressing. Mix together the shallots, vinegar and 1 tbsp of the oil, then season to taste and chill overnight to infuse the flavours.
Next day, heat 1 tbsp of oil in a frying pan over a high heat, season the livers, add to the hot pan and flash-fry for 1 minute each side until golden. Remove from the pan and pour over the dressing.
Divide the salad leaves among 4 plates, scatter with the cooked livers and dressing and sprinkle with chopped chives. Serve immediately.