Best Chicken Liver Salad Recipes

WARM CHICKEN LIVER SALAD

Steps:

• Cook the green beans in a pan of boiling water for 3 mins, drain and keep warm. Meanwhile, toss together the chicken livers, olive oil and rosemary. Heat a large non-stick pan and cook the chicken livers over a high heat for 5-6 mins until nicely browned and cooked through - they should still be a little pink in the centre.
• Arrange the beans on serving plates with the lettuce leaves and watercress. Add the vinegar to the pan, cook for a couple of seconds then spoon over the salad. Serve warm with crusty granary bread.

FRENCH CHICKEN LIVER AND GREEN BEAN SALAD WITH GARAM MASALA

Steps:

• For the vinaigrette: Mix the vinegar, mustard and garlic in a small bowl. Add a little salt and pepper, and whisk in the oil.
• Cook the green beans in boiling salted water until barely tender, about 2 minutes. Drain, cool and set aside.
• Pat the livers dry with paper towels, then season on both sides with salt and the garam masala.
• Heat the butter or oil in a wide skillet over medium-high heat. Add the seasoned livers in one layer and let them brown, about 2 minutes. Turn them over and cook 1 minute more, leaving them pink at the center. Remove from heat.
• Dress the beans and tomatoes, if using, with half the vinaigrette, and add a little salt and pepper. Dress the greens with the rest of the vinaigrette, and pile them on a platter or individual plates. Top the greens with the beans, the tomatoes, if using, and the warm chicken livers.

WARM ARTICHOKE AND CHICKEN LIVER SALAD

Steps:

• Sauté chopped bacon and chopped shallots in large skillet over medium heat until shallots are golden, about 8 minutes. Add chicken stock and Madeira, then vinegar to skillet. Boil liquid until reduced to 2/3 cup, about 4 minutes. Remove from heat. Whisk in 2 tablespoons olive oil and tarragon.
• Heat 1 tablespoon olive oil in another large skillet over medium-high heat. Add artichoke hearts and sauté until golden, about 5 minutes. Transfer artichoke hearts to plate. Add remaining 2 tablespoons olive oil to skillet. Add chicken livers and sauté until brown outside and just pink inside, about 3 1/2 minutes. Remove skillet from heat. Season to taste with salt and pepper.
• Place greens in large bowl. Toss with enough dressing to coat. Divide greens among 4 plates. Top with chicken livers and artichokes. Serve warm.

CHICKEN LIVER SALAD

Steps:

• Wash the chicken livers under cool water. Separate into halves, discarding the connecting sinew.
• Heat the butter and 2 tablespoons of the oil until very hot in one very large saucepan (about 12 inches) or two smaller saucepans. Add the chicken livers in one layer, sprinkle them with half the salt and pepper, and saute over high heat for 1 minute, partly covering the pan with a lid to prevent splattering. Turn, and cook the livers for 1 minute more. (The livers should be pink inside.)
• Add the garlic and parsley, and mix well. With a slotted spoon, transfer the livers to a bowl, cover and set aside.
• Place the diced lettuce in a large serving bowl. Add the chicken liver pan drippings, and toss to mix well. Add the remaining salt and pepper and the vinegar, and mix well.
• Divide the salad among six individual plates, serving 4 liver halves per person. Serve immediately, while still lukewarm.

CHICKEN LIVER SALAD WITH BROWN RICE

Steps:

• Bring the water to a boil. Add the rice, lower heat, cover and cook until the water is absorbed and the rice is tender, about 40 minutes. Allow rice to cool to room temperature.
• Meanwhile, carefully remove all fat and connective tissue from the chicken livers. Place them in a sauce pan, add broth and wine and simmer gently until they are cooked and still pink in the middle, 10 to 15 minutes.
• Drain and slice the chicken livers. Place chicken livers in a bowl with the green pepper, onion and thyme.
• Combine vinegar and mustard and add olive oil, beating or shaking until the dressing is well blended. Pour over chicken-liver mixture and set aside to cool to room temperature.
• Rinse rice briefly in tepid water. Drain well. Season rice with salt and pepper. Fold chicken-liver mixture and rice together and fold in parsley.

HOT CHICKEN LIVER AND FENNEL SALAD

Steps:

• Divide spinach between 4 salad plates.
• In a large deep skillet, melt 1 tablespoon butter over medium heat; add fennel and cook for about 3 minutes or until tender. Remove from skillet; set aside.
• In same skillet, heat remaining butter with olive oil; add garlic and cook for 1 minute. Add chicken livers; cook for 3 to 4 minutes or until no longer pink in center.
• Return fennel to skillet. Add stock, anchovies, capers, sage, salt and pepper; cook over high heat for 2 to 3 minutes or until sauce is reduced slightly.
• Spoon mixture over individual salads and garnish with fennel leaves. Serve immediately.

WARM CHICKEN LIVER AND BACON SALAD

Steps:

• Boil the potatoes until just under-done. Let them dry in a colander then cut in half. Meanwhile, boil or steam the beans until al dente.
• Heat the butter in a heavy frying pan. When bubbling, add the halved potatoes and saute until nicely coloured.
• Use a slotted spoon to remove them from the pan and set aside.
• Get the pan back to temperature and add the lardons. Fry for a couple of minutes, then add the livers (you want these to be ready at the same time, so if you prefer the livers well done, put them in earlier, if you prefer them pinker, you'll want to wait. It all depends on the size of your lardons and liver chnks - use your judgement!).
• Once the livers are just browned, add the balsamic vinegar and continue to cook until the meat is cooked. Add a little more balsamic if it reduces too quickly. Season with freshly ground black pepper and sea salt.
• Assemble everything into a bowl immediately before serving, pouring over the reduced balsamic jus as a dressing. Serve immediately, or the lettuce will start to wilt.

CHICKEN LIVER SALAD

Steps:

• Line 4 plates with the red leaf lettuce.
• Saute chicken livers in the oil until done. Add the grapes and vinegar. Season with salt and pepper. Divide among the 4 plates.
• Sprinkle 1 tablespoon of toasted pine nuts over the salad.
• To toast the pine nuts, spread them on a baking sheet and bake in a 350 degree oven. Watch closely as they burn easily.

CHICKEN LIVER & CHORIZO SALAD

Steps:

• Cook the chorizo in a large frying pan until crisp. Remove with a slotted spoon and set aside, reserving 1 tbsp of the chorizo oil. For the dressing, whisk together the walnut oil, reserved chorizo oil and white wine vinegar, then season.
• Melt the butter in the same pan until sizzling, then cook the chicken livers for about 2 mins each side. Combine everything together in a large bowl, then drizzle over the dressing, toss well and serve straight away

PAN FRIED CHICKEN LIVER SALAD

Steps:

• Wash and dry the spinach or salad greens. Tear leaves into a large bowl, season with salt and pepper to taste and toss gently to mix.
• Heat 2 tbsp of olive oil with the butter in a large heavy based frying pan. When foaming, add the chicken livers and toss over a medium to high heat for 5 minutes or until the livers are browned but still pink in the centre.
• Remove the lovers from the pan with a slotted spoon, drain them on kitchen paper, then place on top of the spinach.
• Return the pan to a medium heat, add the remaining oil and the vin santo and stir until sizzling.
• Pour the hot dressing over the spinach and livers and toss to coat. Put the salad in a serving bowl and sprinkle over the parmesan shavings.
• Serve at once.