Best Warm Artichoke And Chicken Liver Salad Recipes

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

WARM ARTICHOKE AND CHICKEN LIVER SALAD

Warm Artichoke and Chicken Liver Salad image

Yield Serves 4

Number Of Ingredients 10

Ingredients

2 bacon slices, chopped
1/2 cup finely chopped shallots
1/4 cup chicken stock or canned low-salt chicken broth
2 tablespoons Madeira
2 tablespoons balsamic vinegar
5 tablespoons olive oil
1 tablespoon chopped fresh tarragon
1 8-ounce package frozen artichoke hearts, thawed
12 ounces chicken livers, cut into 2 pieces
8 cups mixed baby greens

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.