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