This is a very simple Salad to do for a Lunch or a Starter. It is also nutritious. The flavours of this Salad are screaming very much of late Summer and the start of Autumn. It feels like the curtain call of the hot days. However it is a Salad that is fullfilling and bursting with colours as well as flavours.

Putting it all Together
Chicken Liver Salad
Timing
  • Preptime: 10-15 minutes. Assemblage.
  • Cooktime: 5 Minutes
  • Servings: 2 portions
Ingredients

Chicken Liver 400g.

Basil Leaves, a handful.

Spinach, 250g

1 Butterhead Lettuce or Frisée Lettuce.

2 to 3 Tomatoes, medium size.

Roasted Red and Yellow Sweet Bell Peppers.

150g to 200g of Rocket Leaves.

French Vinaigrette/Dressing, or Italian Dressing.

Optional: Mixed Peppercorns crushed, a Red Chilli sliced or Chilli Flakes, Mozzarella Pearls.

 

 

 

 

Steps

First is to build the Salad. Most Ingredients are raw and fresh. Therefore you can mix the Salad Leaves together the Spinach, the Butterhead Lettuce, or the Frisée salad and the Rocket Leaves in a large Salad bowl.

Preheat your oven at gas mark 5 in order to roast your Sweet Bell Peppers for 20 minutes unless you have a jar of preserved ones in Olive Oil which is ever so handy.

Slice the tomatoes. Then add to the Salad Bowl.

Prepare the Dressing. A French or Italian one is best for this Salad.

Chop the roasted Sweet Bell Peppers and add to the Salad bowl.

Take the sinues out of the Chicken Livers. Then cook the Chicken Livers in an oiled frying pan. They only take about two to three minutes on one side and the same for the other side. It is a keep an eye to not overcook them. Then add them to the Salad.

Pour the Vinaigrette and stir gently everything together. 

Decorate to finish everything off with the Bsail Leaves.

It is up to you to upgrade this Salad to the next level by adding a sliced Chilli deseeded or not, or Chilli Flakes and the addition of Mozzarella Pearls make a nice addition to this Salad. 

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