Chicken liver salad with shallot dressing
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Easy
- November 2009

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Serves 4
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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.
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Dairy-free recipes
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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
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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
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.
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delicious. tips
Beware not to overcook the livers, as they will end up like rubber. The secret is a very hot pan.
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