Clay's Kitchen : Offal Recipes

Offal Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Chicken Liver Salad

Recipe from: Lorraine of AZ
Servings: 4

red leaf lettuce
1 pound chicken liver, washed, membranes removed and halved
2 tablespoons grapeseed oil
1½ cups (6 ounces) white grapes
1 tablespoon balsamic vinegar — sherry vinegar may be substituted
salt and pepper
¼ cup pine nuts, toasted

Line 4 plates with the red leaf lettuce.

Sauté 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°F oven. Watch closely as they burn easily.

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