HOT CHICKEN LIVER AND FENNEL SALAD

Hot Chicken Liver and Fennel Salad image

Fennel, which has a sweet licorice flavor, adds an exotic touch to this warm salad.

Provided by Mabel

Categories Salad

Time 30m

Yield 4

Number Of Ingredients 12

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Ingredients

4 cups spinach, rinsed and chopped
1 bulb fennel - trimmed, quartered and sliced
2 tablespoons butter
¼ cup olive oil
2 cloves garlic, minced
1 pound chicken livers, trimmed and sliced
½ cup chicken broth
1 teaspoon capers, chopped
4 anchovy filets, rinsed and chopped
1 teaspoon dried sage
½ teaspoon salt
¼ teaspoon ground black pepper

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.

Nutrition Facts : Calories 348.4 calories, Carbohydrate 6.3 g, Cholesterol 410.6 mg, Fat 25.7 g, Fiber 2.6 g, Protein 23.5 g, SaturatedFat 7.5 g, Sodium 831.3 mg, Sugar 0.3 g