Chicken liver and apple salad

    1 hour 40 minutes

    Although chicken livers have a bad reputation as a high cholesterol food, they are an economical source of valuable vitamins and protein.

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    Serves: 4 

    • 400 g ready–to–cook chicken livers
    • 1⁄2 cup (125 ml) dry red wine
    • 2 tablespoons balsamic vinegar
    • 1 bay leaf
    • 1 sprig thyme
    • 1 small head oak leaf lettuce
    • 3 tablespoons vegetable oil
    • 2 medium onions, sliced into thin rings
    • 2 medium tart apples
    • 1 tablespoon butter
    • 1 tablespoon lemon juice
    • 3 tablespoons dry white wine
    • pinch of ground aniseed
    • 1 tablespoon sultanas
    • salt and freshly ground black pepper

    Preparation:1hour30min  ›  Cook:10min  ›  Ready in:1hour40min 

    1. Place chicken livers in a bowl. Add red wine, 1 tablespoon vinegar, bay leaf and thyme. Chill, covered, 1 hour.
    2. Tear lettuce into small pieces and arrange on a serving plates. Heat 2 tablespoons oil in a nonstick pan. Add onions and fry until golden brown. Remove from pan; keep warm.
    3. 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.
    4. Remove chicken livers from bowl with a slotted spoon, reserving marinade. Pat livers dry on paper towel. Heat remaining 1 tablespoon 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.
    5. Pour reserved marinade into pan and bring to a boil. Add remaining 1 tablespoon vinegar and salt and pepper to taste. Drizzle over salad. Arrange apples and onions on top.

    warm chicken livers with green beans and tomatoes

    1. Marinate 400 g chicken livers as in main recipe. Trim 500g green beans; cut into short lengths. Cook in vegetable stock (broth) to cover, about 10 minutes. Drain and let cool. Dice 1 medium red onion. Drain 8 oil-packed sun-dried tomato halves and chop finely.
    2. Mix beans, onions, tomatoes and 1 tablespoon chopped fresh oregano in a serving bowl. Whisk 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, salt and pepper and pour over salad. Heat 3 tablespoons olive oil in a nonstick pan. Cook chicken livers 2 to 3 minutes. Add to salad.

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