Chicken Liver Salad Recipes

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WARM CHICKEN LIVER SALAD

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

Provided by Silvana Franco

Categories     Dinner, Main course

Time 25m

Number Of Ingredients 8



Warm chicken liver salad image

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 83 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 0.13 milligram of sodium

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

CHOPPED CHICKEN LIVERS

Provided by Food Network Kitchen

Categories     appetizer

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 10



Chopped Chicken Livers image

Steps:

  • Rinse the livers and pat dry with a kitchen towel. Clean the livers, by trimming and discarding any visible fat, green parts, or membrane. Set the livers aside.
  • In a large saute pan, over medium heat, heat 2 tablespoons of the chicken fat and add the onions. Cook, stirring occasionally, until golden brown, about 10 to 12 minutes. Transfer the onions to a plate with a slotted spoon. Wipe out the pan.
  • Spread the livers out in a single layer on a sheet pan and season with the salt and pepper. Raise the heat to high, add 2 tablespoons of the fat to the pan and when the fat begins to shimmer, lay the livers in the pan in a single layer. Working in batches, cook the livers turning each over once, until browned, about 2 to 2 1/2 minutes per side. Transfer the livers to the plate with the onions. Repeat with 2 tablespoons fat and remaining livers. Cool.
  • Coarsely chop the livers with a knife (don't be tempted to use a food processor). In a medium bowl, gently combine the livers with the eggs, onions, and remaining 2 tablespoons fat. Season with salt and pepper to taste. Refrigerate for 2 hours before serving. Serve with toast and cornichons if desired.
  • Serving suggestion: Toasted rye or pumpernickel bread and cornichons .
  • In a small saucepan combine the chicken fat or skin, thyme, garlic, and water. Bring the mixture to a simmer over medium-low to medium heat. Cook until the fat has rendered (liquefied) and the skin becomes crispy, about 35 to 45 minutes. (Adjust the heat, as needed, to keep the skin from browning too quickly.) Set the chicken fat aside to cool slightly. Strain into a small bowl. If desired reserve the crispy skin. Refrigerate, covered, for up to one week.
  • Yields: about 1/2 cup

1 pound chicken livers, (preferably fresh)
6 tablespoon rendered chicken fat (schmaltz), recipe follows
1 cup coarsely chopped onion
2 teaspoon kosher salt plus more
Freshly ground pepper
2 hard-cooked large eggs, finely chopped
8 ounces chicken fat and/or skin, cut into small pieces
1 sprig fresh thyme or 1/4 teaspoon dried thyme
1 clove garlic, minced
2 tablespoons cold water

CHICKEN LIVER SALAD

Provided by Jacques Pepin

Categories     quick, weekday, salads and dressings

Time 10m

Yield 6 servings

Number Of Ingredients 9



Chicken Liver Salad image

Steps:

  • Wash the chicken livers under cool water. Separate into halves, discarding the connecting sinew.
  • Heat the butter and 2 tablespoons of the oil until very hot in one very large saucepan (about 12 inches) or two smaller saucepans. Add the chicken livers in one layer, sprinkle them with half the salt and pepper, and saute over high heat for 1 minute, partly covering the pan with a lid to prevent splattering. Turn, and cook the livers for 1 minute more. (The livers should be pink inside.)
  • Add the garlic and parsley, and mix well. With a slotted spoon, transfer the livers to a bowl, cover and set aside.
  • Place the diced lettuce in a large serving bowl. Add the chicken liver pan drippings, and toss to mix well. Add the remaining salt and pepper and the vinegar, and mix well.
  • Divide the salad among six individual plates, serving 4 liver halves per person. Serve immediately, while still lukewarm.

Nutrition Facts : @context http, Calories 247, UnsaturatedFat 12 grams, Carbohydrate 4 grams, Fat 19 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 5 grams, Sodium 363 milligrams, Sugar 1 gram, TransFat 0 grams

12 whole chicken livers
1 1/2 tablespoons unsalted butter
5 tablespoons corn oil
3/4 teaspoon freshly ground black pepper
3/4 teaspoons salt
4 cloves garlic, peeled, crushed and chopped (about 1 tablespoon)
3 tablespoons coarsely chopped parsley, preferably the flat-leaf variety
6 cups diced iceberg lettuce
3 tablespoons red-wine vinegar

FRENCH CHICKEN LIVER AND GREEN BEAN SALAD WITH GARAM MASALA

Provided by David Tanis

Categories     lunch, quick, weekday, salads and dressings

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13



French Chicken Liver and Green Bean Salad With Garam Masala image

Steps:

  • For the vinaigrette: Mix the vinegar, mustard and garlic in a small bowl. Add a little salt and pepper, and whisk in the oil.
  • Cook the green beans in boiling salted water until barely tender, about 2 minutes. Drain, cool and set aside.
  • Pat the livers dry with paper towels, then season on both sides with salt and the garam masala.
  • Heat the butter or oil in a wide skillet over medium-high heat. Add the seasoned livers in one layer and let them brown, about 2 minutes. Turn them over and cook 1 minute more, leaving them pink at the center. Remove from heat.
  • Dress the beans and tomatoes, if using, with half the vinaigrette, and add a little salt and pepper. Dress the greens with the rest of the vinaigrette, and pile them on a platter or individual plates. Top the greens with the beans, the tomatoes, if using, and the warm chicken livers.

Nutrition Facts : @context http, Calories 207, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 15 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 5 grams, Sodium 361 milligrams, Sugar 1 gram, TransFat 0 grams

1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 garlic clove, smashed to a paste with a little salt
Salt
pepper
3 tablespoons extra virgin olive oil
1/2 pound small green beans, topped and tailed
Salt
12 chicken livers, trimmed, about 1 pound
2 teaspoons garam masala (see Note)
2 tablespoons clarified butter, ghee or olive oil
18 cherry tomatoes, halved, optional
6 small handfuls salad greens (about 5 or 6 ounces)

PAN FRIED CHICKEN LIVER SALAD

Make and share this Pan Fried Chicken Liver Salad recipe from Food.com.

Provided by Chef Regina V. Smith

Categories     Chicken Livers

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7



Pan Fried Chicken Liver Salad image

Steps:

  • Wash and dry the spinach or salad greens. Tear leaves into a large bowl, season with salt and pepper to taste and toss gently to mix.
  • Heat 2 tbsp of olive oil with the butter in a large heavy based frying pan. When foaming, add the chicken livers and toss over a medium to high heat for 5 minutes or until the livers are browned but still pink in the centre.
  • Remove the lovers from the pan with a slotted spoon, drain them on kitchen paper, then place on top of the spinach.
  • Return the pan to a medium heat, add the remaining oil and the vin santo and stir until sizzling.
  • Pour the hot dressing over the spinach and livers and toss to coat. Put the salad in a serving bowl and sprinkle over the parmesan shavings.
  • Serve at once.

Nutrition Facts : Calories 342.4, Fat 28.8, SaturatedFat 8.8, Cholesterol 223.5, Sodium 420.1, Carbohydrate 2.4, Fiber 0.9, Sugar 0.4, Protein 19.1

6 ounces baby spinach leaves or 6 ounces mixed salad greens
5 tablespoons olive oil
1 tablespoon butter
8 ounces chicken livers, trimmed and thinly sliced
3 tablespoons vin santo
3 ounces parmesan cheese, shaved into curls
salt & freshly ground black pepper

CHICKEN LIVER SALAD

A very different use of chicken livers. This salad makes a nice lunch or even dinner. If you enjoy chicken livers as much as I do, try this tasty salad! The recipe specifies grapeseed oil but I use whatever oil I have.

Provided by Lorraine of AZ

Categories     Chicken Livers

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7



Chicken Liver Salad image

Steps:

  • Line 4 plates with the red leaf lettuce.
  • Saute chicken livers in the oil until done. Add the grapes and vinegar. Season with salt and pepper. Divide among the 4 plates.
  • Sprinkle 1 tablespoon of toasted pine nuts over the salad.
  • To toast the pine nuts, spread them on a baking sheet and bake in a 350 degree oven. Watch closely as they burn easily.

Nutrition Facts : Calories 295, Fat 18.1, SaturatedFat 2.9, Cholesterol 391.2, Sodium 82.8, Carbohydrate 13, Fiber 0.8, Sugar 9.8, Protein 20.8

red leaf lettuce
1 lb chicken liver, washed, membranes removed and halved
2 tablespoons grapeseed oil
1 1/2 cups white grapes (6 ounces)
1 tablespoon balsamic vinegar (sherry vinegar may be substituted)
salt and pepper
1/4 cup pine nuts, toasted

CHICKEN LIVER & CHORIZO SALAD

A hearty, warm salad that's good value and won't leave your tummy rumbling

Provided by James Martin

Categories     Dinner, Main course

Time 20m

Yield Serves 4

Number Of Ingredients 8



Chicken liver & chorizo salad image

Steps:

  • Cook the chorizo in a large frying pan until crisp. Remove with a slotted spoon and set aside, reserving 1 tbsp of the chorizo oil. For the dressing, whisk together the walnut oil, reserved chorizo oil and white wine vinegar, then season.
  • Melt the butter in the same pan until sizzling, then cook the chicken livers for about 2 mins each side. Combine everything together in a large bowl, then drizzle over the dressing, toss well and serve straight away

Nutrition Facts : Calories 426 calories, Fat 35 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 16 grams protein, Sodium 2.24 milligram of sodium

200g cooking chorizo , cut into chunks
25g butter
350g good chicken livers , cleaned and trimmed
110g bag baby salad leaves
bunch parsley , roughly chopped
large handful walnut halves
1 tbsp walnut oil
1 tbsp white wine vinegar

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