Chicken liver salad with shallot dressing

  • Portion size: Serves 4
  • Takes 15 minutes to make, 5 minutes to cook, plus overnight infusing
  • Difficulty: easy

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

adslot-recipe-1
lock
Join Extradelicious to unlock Cook Mode

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
adslot-recipe-3
lock
Join Extradelicious to unlock Cook Mode

Method

  1. 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.
  2. 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.
  3. Divide the salad leaves among 4 plates, scatter with the cooked livers and dressing and sprinkle with chopped chives. Serve immediately.
  4. Recipe continues after advertising adslot-recipe-4

Nutrition

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

Quick wins & tips

Beware not to overcook the livers, as they will end up like rubber. The secret is a very hot pan.

adslot-recipe-5

Rate and review

Rate

Leave a comment, question or tip

adslot-recipe-6
2

Recipes left this week.


Go unlimited for £4.99 /month, plus enjoy:

  • Access to 9000+ recipes
  • Distraction-free browsing
  • Cook Mode & more
×