Warm chicken liver salad with hazelnuts
( SERVES 4 )
Photo by Annabel Lanbein Media
This salad serves 4 as a starter or 2 as a main.
To toast and skin the hazelnuts for this recipe, place them on a baking tray and bake at 180C for 10 minutes. Allow them to cool, then place them in a clean tea towel and rub to loosen the skins. Toasted nuts will keep in a sealed jar for weeks and are a yummy snack as well as being useful additions to muesli, muffins or cakes.
|300 g||Chicken livers, free-range, use up to 350g|
|2 Tbsp||Neutral oil|
|4 rashers||Streaky bacon, cut into 2cm strips|
|3 handfuls||Watercress, baby spinach or rocket leaves, stems removed|
|2||Oranges, flesh cut into segments, pith removed|
|2 Tbsp||Toasted hazelnuts, skins rubbed off and nuts coarsely chopped|
|1 Tbsp||Lemon juice|
|1 drizzle||Pomegranate molasses|
- Devein and trim the chicken livers, cutting any large pieces in half. Season with salt and pepper.
- Heat oil in a large, heavy-based frying pan and fry bacon pieces until they start to crisp. Lift out of the pan and set aside to cool.
- Add butter to the same pan and, when it turns nut-brown, add the seasoned chicken livers. Cook over high heat, turning once until browned but still lightly pink in the centre (about 2 minutes on one side and 1 minute on the other). Lift out of the pan and set aside with the bacon.
- Arrange spinach, rocket or watercress on a serving platter with oranges and chopped hazelnuts. Add warm bacon and chicken livers and toss gently. Drizzle with lemon juice and pomegranate molasses, season to taste with salt and pepper and serve immediately.
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