Summer chicken liver salad

Recipe from: 11/21/2001 12:00:00 AM

Ingredients 11
Servings 4
Time

Ingredients

  • 15
    ml
    olive oil
  • 400
    g
    chicken livers
  • 1
    red chilli
  • 1
    avocado
  • 4
    beetroots
  • 150
    g
    feta cheese
  • mixed lettuce leaves, to serve
  • Dressing
  • 30
    ml
    whole-grain mustard
  • 125
    ml
    balsamic vinegar
  • honey
 

Method

 
Heat oil in a frying pan and fry the livers and chilli until livers are slightly pink in the middle.
Arrange the salad ingredients onto a platter and top with the livers.
Mix together dressing ingredients.
Pour plenty of the dressing over the salad.
Serve with fresh bread to scoop up the juices.
 

Read more on: shallow-fry
 

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