Roasted Tomatoes With Wilted Chicken Liver Salad Recipes

ROASTED TOMATOES WITH WILTED CHICKEN LIVER SALAD

Steps:

• Preheat the oven to 200d C or 400dF.
• Toast the bread, cut the garlic cloves in half and rub over both sides of each piece.
• Remove the crusts from the toast and cut the toast into neat cubes.
• Reserve until later.
• Drain the chicken livers.
• Cut each liver into 2 to 3 pieces.
• Place on a plate and cover with cling film and refrigerate until required.
• Wash& drain the salad leaves.
• Cut the tomatoes in half lengthwise; place cut side up in a non stock roasting pan.
• Season well with salt and freshly ground pepper.
• Place in the oven for 25-30 minutes or until well browned on top.
• Keep hot.
• Dry fry the chicken livers in non stock pan until brown on the outside& pink in the middle.
• While the chicken livers are cooking arrange a little salad on 4 individual plates.
• Arrange the tomato halves around the outside of the lettuce.
• When the livers are cooked distribute them evenly between the 4 plates of salad.
• Quickly add the balsamic vinegar to the pan, place over the heat and swill around.
• Pour the vinegar over the chicken livers and sprinkle the garlic croutons on top.
• Serve immediately.