Salad of Chicken Livers with a Beetroot Dressing

Recipe look good to you?     

Salad of Chicken Livers with a Beetroot Dressing Ingredients

350 g Fresh chicken livers	2 tb Chicken stock
1 oz Unsalted butter	Leaves from 2 sprigs of
2 tb Madeira	55 ml Extra virgin olive oil
1 tb Pine kernels	1 tb Pink peppercorns
Selection of mixed salad	Salt and freshly ground
DRESSING	1 pn Caster sugar
1 sm Cooked beetroot

Instructions for Salad of Chicken Livers with a Beetroot Dressing

Wash the salad leaves. Trim the livers and remove any skin, veins and sinew, taking care to remove any green bits. Season. Heat a cast iron pan or skillet until very hot. Swirl in the butter and fry livers briskly on all sides for about 1 minute for pink livers (11/2 minutes for a point). Add pine kernels to pan to brown lightly and bring out their flavour. Add Madeira, keeping the heat high and scraping up all the liver sediment juices into the Madeira and butter to make a sauce. Arrange salad in centre of four plates with the livers around. Pour the sauce and pine kernels over the livers and then the beetroot dressing over and around. Dressing: Liquidize beetroot with stock. Heat gently in saucepan with all remaining ingredients. Whisk well and check seasoning. Heat gently but do not boil. The dressing will separate slightly on the plate to make a beautiful golden and red marbled effect. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.

Main Ingredient: ChickenCuisine: Uncategorized

More like this...

Salad of Calves Liver with an Aromatic Beetroot And Dressing

Beetroot Risotto with Beetroot Crisps And Herb Salad

Chicken Livers on Spinach Salad with Gorgonzola Dressing

Rollmop Herrings, Beetroot Salad And a Creamy Dill Dressing