WARM CHICKEN LIVER SALAD
Choose chicken livers for a substantial meaty salad that's low in fat and full of nutrients
Provided by Silvana Franco
Categories Dinner, Main course
Time 25m
Number Of Ingredients 8
Steps:
- Cook the green beans in a pan of boiling water for 3 mins, drain and keep warm. Meanwhile, toss together the chicken livers, olive oil and rosemary. Heat a large non-stick pan and cook the chicken livers over a high heat for 5-6 mins until nicely browned and cooked through - they should still be a little pink in the centre.
- Arrange the beans on serving plates with the lettuce leaves and watercress. Add the vinegar to the pan, cook for a couple of seconds then spoon over the salad. Serve warm with crusty granary bread.
Nutrition Facts : Calories 83 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 0.13 milligram of sodium
WARM CHICKEN LIVER AND BACON SALAD
Make and share this Warm Chicken Liver and Bacon Salad recipe from Food.com.
Provided by Snowbunny Andorra
Categories Lunch/Snacks
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 1193.9, Fat 81.9, SaturatedFat 35.9, Cholesterol 493.1, Sodium 1143.3, Carbohydrate 70.2, Fiber 22.3, Sugar 3.5, Protein 45.9
CHICKEN LIVER SALAD
Provided by Jacques Pepin
Categories quick, weekday, salads and dressings
Time 10m
Yield 6 servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 247, UnsaturatedFat 12 grams, Carbohydrate 4 grams, Fat 19 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 5 grams, Sodium 363 milligrams, Sugar 1 gram, TransFat 0 grams
WARM SALAD OF CHICKEN LIVERS WITH GRAPES
Make and share this Warm Salad of Chicken Livers with Grapes recipe from Food.com.
Provided by ashleyd
Categories Beef Organ Meats
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Soak the sultanas in the brandy for an hour or two.
- Fully trim the chicken livers ensuring that none of the grungy bits or gristle remain.
- Cut the grapes in half.
- Quickly fry the livers in the butter (about 3- 4 minutes) they should still be pink in the centre.
- Remove the livers from the pan and keep them warm.
- Turn up the heat to maximum and put the sultanas and brandy in the pan (if it bursts into flame it's OK).
- Add the stock and the Madeira and reduce until the sauce is quite"sticky" and rich.
- Adjust the seasoning if necessary.
- Briefly add the livers and grapes to the pan to warm through and serve with a small dressed salad.
- Comment: This dish is at its most impressive if served with the right wine, the richness of the sauce and the sweetness of the wine balance each other and takes the"cloying" taste off both.
- The stock should be fairly strong to start with but if you wish, it can be in a fully reduced state in which case only use a couple of tablespoonfuls and the final reduction with the Madeira will be that much quicker.
- The livers can be served either by themselves or on one of the following: toast, a piece of bread fried both sides in butter, bread brushed in oil and baked on a baking sheet at 220°C for 10 minutes (in all the above cases trim the bread to a reasonable shape e. g. a circle), croustades, a vol-au-vent case.
- You can use raisins instead of sultanas.
- Recommended wine: A well-chilled Monbazillac or a Sauternes.
- This unlikely combination works superbly well (see above).
Nutrition Facts : Calories 274.9, Fat 11.5, SaturatedFat 5.5, Cholesterol 407.7, Sodium 219.4, Carbohydrate 15.6, Fiber 0.8, Sugar 11.9, Protein 20.6
WARM AND LIMEY CHICKEN SALAD
Marinated boneless chicken breast strips are placed on a bed of lettuce with mandarin oranges, walnuts, and golden raisins, then dressed in a tangy lime dressing.
Provided by Deb
Categories Salad
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- In a jar, combine lime juice, sugar, lime zest, rice vinegar, and mustard. Shake well, and set aside. In a small bowl, mix chicken with limeade concentrate and pepper.
- Heat oil in a skillet over medium high heat. Cook and stir chicken 4 to 6 minutes, or until no longer pink, and juices run clear.
- Divide lettuce onto 4 salad plates. Top with mandarin orange segments, golden raisins, and walnuts. Place cooked chicken on top, and drizzle lightly with dressing.
Nutrition Facts : Calories 386.8 calories, Carbohydrate 35.9 g, Cholesterol 69.3 mg, Fat 15.5 g, Fiber 2.5 g, Protein 28.5 g, SaturatedFat 2.5 g, Sodium 93.2 mg, Sugar 29.2 g
WARM ARTICHOKE AND CHICKEN LIVER SALAD
Yield Serves 4
Number Of Ingredients 10
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.
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