Chicken liver salad with shallot dressing

Chicken liver salad with shallot dressing
  • Serves icon Serves 4
  • Time icon 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.

Nutrition: per serving

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

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

  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.

delicious. tips

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

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