Chicken liver and apple salad
1 hour 40 mins
Although chicken livers have a bad reputation as a high cholesterol food, they are an economical source of valuable vitamins and protein.
Lynn Lewis
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Ingredients
Serves: 4
- 400 g ready–to–cook chicken livers
- 1⁄2 cup (125 ml) dry red wine
- 2 tablespoons (30ml) balsamic vinegar
- 1 bay leaf
- 1 sprig thyme
- 1 small head oak leaf lettuce
- 3 tablespoons (45ml) vegetable oil
- 2 medium onions, sliced into thin rings
- 2 medium tart apples
- 1 tablespoon butter
- 1 tablespoon (15ml) lemon juice
- 3 tablespoons (45ml) dry white wine
- pinch of ground aniseed
- 1 tablespoon sultanas
- salt and freshly ground black pepper
Directions
Prep:1hr30min ›
Cook:10min ›
Ready in:1hr40min
- Place chicken livers in a bowl. Add red wine, 1 tablespoon (15ml) vinegar, bay leaf and thyme. Chill, covered, 1 hour.
- Tear lettuce into small pieces and arrange on a serving plates. Heat 2 tablespoons (30ml) oil in a nonstick pan. Add onions and fry until golden brown. Remove from pan; keep warm.
- Peel apples and slice thinly. Heat butter in a saucepan over medium heat, add apple slices and cook briefly. Add lemon juice, wine, ground aniseed and sultanas. Cover pan; cook another 3 minutes or until apples have softened but still hold their shape. Remove from heat.
- Remove chicken livers from bowl with a slotted spoon, reserving marinade. Pat livers dry on paper towel. Heat remaining 1 tablespoon (15ml) oil in a nonstick pan over high heat and cook chicken livers on all sides, 2 to 3 minutes. Add salt and pepper to taste. Place chicken livers on top of lettuce.
- Pour reserved marinade into pan and bring to a boil. Add remaining 1 tablespoon (15ml) vinegar and salt and pepper to taste. Drizzle over salad. Arrange apples and onions on top.
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