Salade Gourmand
This simple salade gourmand swaps foie gras for pan fried chicken livers in this economical and classic French salad.
Equipment
- kitchen paper
- Frying pan or skillet
- sharp knife
- chopping board
- colander
Ingredients
- 400 g chicken livers
- 170 g salad leaves bag
- 16 cherry tomatoes
- 1 tablespoon truffle oil
- 1 tablespoon white wine vinegar
- 1 tablespoon extra virgin olive oil
- 15 g walnuts 6 walnut halves
- 1 tablespoon butter
- ½ teaspoon salt extra to taste for dressing
- ¼ teaspoon pepper extra to taste for dressing
Instructions
- Rinse the chicken livers under plenty of cold water in a colander.
- Use several sheets of kitchen paper and place the chicken livers in an even layer. Add a few pieces on top and leave for a few minutes.
- Cut the livers into even sized pieces about 4 or 5 centimetres.
- Slice the tomatoes across the middle.
- Roughly chop the walnuts so that there are still some larger pieces.
- Mix together the oils and vinegar and season to taste.
- Season the chicken livers with the salt and pepper.
- Heat the butter in a frying pan over a medium heat.
- Add the chicken livers in a single layer and spread out well.
- Cook for 2 minutes then turn over for a further 2 minutes. Turn off the heat. The livers will be slightly pink in the middle.
- Divide the salad leaves between 4 dinner plates.
- Arrange the pan fried chicken livers on top.
- Add the sliced tomatoes and scatter over the walnuts.
- Shake the dressing and drizzle over just before serving warm.
Nutrition
Calories: 250kcalCarbohydrates: 5gProtein: 19gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 353mgSodium: 404mgPotassium: 481mgFiber: 1gSugar: 2gVitamin A: 14647IUVitamin C: 37mgCalcium: 36mgIron: 10mg
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