Serves: 2
Warm Chicken Liver Salad
Directions
Trim any green bits from the livers. Cut into bite sized pieces and roll in the flour until each piece is coated. Heat the butter in a frying pan until quite hot then add the livers. Fry on a medium heat for 3 minutes or until brown on the outside but still pink in the middle.
Arrange the lettuce on the plates and put the livers on top.
Return the same frying pan to the heat and warm the Balsamic Vinaigrette for a minute, pour over the livers and lettuce.
Serve with crusty bread.
Ingredients:
• 200g chicken livers
• 50g plain flour seasoned with salt and pepper
• knob of butter
• 3tbsp Tracklements Balsamic Vinaigrette
• lettuce leaves
• crusty bread to serve
Product Information:
