Fennel Salad with Chicken Livers

Fennel Salad with Chicken Livers


4 people made this

This is a lovely savoury salad dish which goes together in minutes. The fennel is mild after cooking and adds a sweet licorice taste.


Serves: 4 

  • 4 cups spinach, rinsed and chopped
  • 1 bulb fennel - trimmed, quartered and sliced
  • 2 tablespoons butter
  • 1/4 cup (65ml) olive oil
  • 2 cloves garlic, minced
  • 500g chicken livers, trimmed and sliced
  • 1/2 cup (125ml) chicken stock
  • 1 teaspoon capers, chopped
  • 4 anchovy filets, rinsed and chopped
  • 1 teaspoon dried sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

  1. Divide spinach between 4 salad plates.
  2. In a large deep frypan melt 1 tablespoon butter over medium heat; add fennel and cook for about 3 minutes or until tender. Remove from frypan; set aside.
  3. In same frypan heat remaining butter with olive oil; add garlic and cook for 1 minute. Add chicken livers; cook for 3 to 4 minutes or until no longer pink in centre.
  4. Return fennel to frypan. Add stock, anchovies, capers, sage, salt and pepper; cook over high heat for 2 to 3 minutes or until sauce is reduced slightly.
  5. Spoon mixture over individual salads and garnish with fennel leaves. Serve immediately.

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