Salad of chicken livers with a beetroot dressing

1 servings

Ingredients

Quantity Ingredient
350 grams Fresh chicken livers
1 ounce Unsalted butter
2 tablespoons Madeira
1 tablespoon Pine kernels
Selection of mixed salad leaves
1 small Cooked beetroot
2 tablespoons Chicken stock
Leaves from 2 sprigs of fresh thyme
55 millilitres Extra virgin olive oil
1 tablespoon Pink peppercorns
Salt and freshly ground black pepper
1 pinch Caster sugar

Directions

DRESSING

Wash the salad leaves. Trim the livers and remove any skin, veins and sinew, taking care to remove any green bits. Season. Heat a cast iron pan or skillet until very hot. Swirl in the butter and fry livers briskly on all sides for about 1 minute for pink livers (11/2 minutes for a point).

Add pine kernels to pan to brown lightly and bring out their flavour. Add Madeira, keeping the heat high and scraping up all the liver sediment juices into the Madeira and butter to make a sauce.

Arrange salad in centre of four plates with the livers around. Pour the sauce and pine kernels over the livers and then the beetroot dressing over and around.

Dressing: Liquidize beetroot with stock. Heat gently in saucepan with all remaining ingredients. Whisk well and check seasoning. Heat gently but do not boil. The dressing will separate slightly on the plate to make a beautiful golden and red marbled effect.

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Carlton Food Network

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