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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