Name: Warm chicken liver salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: British
Ingredients: 140g fine green beans; 200g chicken livers trimmed; ½ tbsp olive oil; ½ tsp chopped fresh or dried rosemary; 1 whole chicory or Baby Gem lettuce, separated into leaves; 100g watercress; 3 tbsp balsamic vinegar; crusty granary bread to serve

Home
Recipes
Warm chicken liver salad

Warm chicken liver salad

Silvana Franco

Save recipe

Serves 4

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 4 out of 5.2 ratingsRate

loading...

Choose chicken livers for a substantial meaty salad that's low in fat and full of nutrients

Healthy

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Pearl barley salad with squash

A star rating of 4.5 out of 5.4 ratings

Ingredients

Nutrition

Units:

MetricUS

140g fine green beans
200g chicken livers

trimmed
½ tbsp olive oil
½ tsp chopped fresh or dried rosemary
1 whole chicory

or Baby Gem lettuce, separated into leaves
100g watercress
3 tbsp balsamic vinegar
crusty granary bread

to serve

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal83
fat3g
saturates1g
carbs4g
sugars3g
fibre1g
protein10g
salt0.13g

low

Method

step 1

Cook the green beans in a pan of boiling water for 3 mins, drain and keep warm. Meanwhile, toss together the chicken livers, olive oil and rosemary. Heat a large non-stick pan and cook the chicken livers over a high heat for 5-6 mins until nicely browned and cooked through – they should still be a little pink in the centre.
step 2

Arrange the beans on serving plates with the lettuce leaves and watercress. Add the vinegar to the pan, cook for a couple of seconds then spoon over the salad. Serve warm with crusty granary bread.

RECIPE TIPS

USE UP LEFTOVER LIVERS

Weigh any remaining chicken livers, then fry as above with olive oil and rosemary. Transfer to a plate to cool quickly, then whizz with an equal weight of Greek-style yogurt and stir through a few chopped capers. Chill to make a delicious pâté.

Recipe from Good Food magazine, March 2011

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4 out of 5.2 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now