Warm Chicken Liver Salad Recipes

Steps:

• Put all the ingredients for the sauce into a food processor, then whizz to a rough paste. Heat oven to 200C/180C fan/ gas 6. Put the remaining hazelnuts onto a baking sheet, roast for 5 mins until lightly toasted, roughly chop, then set aside.
• Now make the salad - add the olive oil and butter to a large frying pan over a medium-high heat. Quickly fry the livers in 2 batches until browned, about 2 mins per batch. Add the sherry, then bubble for a few mins over a high heat. Stir in the sauce and allow it to thicken and heat through. Splash in the lemon juice, then season to taste. Dress the salad leaves with a little sherry vinegar. Spoon the livers and sauce onto serving plates, sprinkle with the toasted chopped hazelnuts, then scatter over the dressed salad leaves and serve straightaway.

Steps:

• Sauté chopped bacon and chopped shallots in large skillet over medium heat until shallots are golden, about 8 minutes. Add chicken stock and Madeira, then vinegar to skillet. Boil liquid until reduced to 2/3 cup, about 4 minutes. Remove from heat. Whisk in 2 tablespoons olive oil and tarragon.
• Heat 1 tablespoon olive oil in another large skillet over medium-high heat. Add artichoke hearts and sauté until golden, about 5 minutes. Transfer artichoke hearts to plate. Add remaining 2 tablespoons olive oil to skillet. Add chicken livers and sauté until brown outside and just pink inside, about 3 1/2 minutes. Remove skillet from heat. Season to taste with salt and pepper.
• Place greens in large bowl. Toss with enough dressing to coat. Divide greens among 4 plates. Top with chicken livers and artichokes. Serve warm.

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.

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.

Steps:

• Boil the potatoes until just under-done. Let them dry in a colander then cut in half. Meanwhile, boil or steam the beans until al dente.
• Heat the butter in a heavy frying pan. When bubbling, add the halved potatoes and saute until nicely coloured.
• Use a slotted spoon to remove them from the pan and set aside.
• Get the pan back to temperature and add the lardons. Fry for a couple of minutes, then add the livers (you want these to be ready at the same time, so if you prefer the livers well done, put them in earlier, if you prefer them pinker, you'll want to wait. It all depends on the size of your lardons and liver chnks - use your judgement!).
• Once the livers are just browned, add the balsamic vinegar and continue to cook until the meat is cooked. Add a little more balsamic if it reduces too quickly. Season with freshly ground black pepper and sea salt.
• Assemble everything into a bowl immediately before serving, pouring over the reduced balsamic jus as a dressing. Serve immediately, or the lettuce will start to wilt.