WARM CHICKEN LIVER SALAD

Warm chicken liver salad image

Choose chicken livers for a substantial meaty salad that's low in fat and full of nutrients

Provided by Silvana Franco

Time 25m

Number Of Ingredients 8

Ingredients

140g fine green beans
200g chicken livers , trimmed
½ tbsp olive oil
½ tsp chopped fresh or dried rosemary
1 whole chicory or Baby Gem lettuce, separated into leaves
100g watercress
3 tbsp balsamic vinegar
crusty granary bread , to serve

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.

Nutrition Facts : Calories 83 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 0.13 milligram of sodium