PAN FRIED CHICKEN LIVER SALAD

Pan Fried Chicken Liver Salad image

Provided by Chef Regina V. Smith

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

6 ounces baby spinach leaves or 6 ounces mixed salad greens
5 tablespoons olive oil
1 tablespoon butter
8 ounces chicken livers, trimmed and thinly sliced
3 tablespoons vin santo
3 ounces parmesan cheese, shaved into curls
salt & freshly ground black pepper

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.

Nutrition Facts : Calories 342.4, Fat 28.8, SaturatedFat 8.8, Cholesterol 223.5, Sodium 420.1, Carbohydrate 2.4, Fiber 0.9, Sugar 0.4, Protein 19.1