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Name: Salad of Chicken Livers with a Beetroot Dressing
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 oz Unsalted butter; Selection of mixed salad; 2 tb Madeira; 1 tb Pine kernels; 2 tb Chicken Stock; 1 sm Cooked beetroot; 1 tb Pink peppercorns; 55 ml Extra Virgin Olive Oil; 1 pn Caster sugar; Leaves from 2 sprigs of; Salt; DRESSING; 350 g Fresh chicken livers

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INGREDIENTS

1 oz Unsalted butter
Selection of mixed salad
2 tb Madeira
1 tb Pine kernels
2 tb Chicken Stock
1 sm Cooked beetroot
1 tb Pink peppercorns
55 ml Extra Virgin Olive Oil
1 pn Caster sugar
Leaves from 2 sprigs of
Salt
DRESSING
350 g Fresh chicken livers

Servings

INSTRUCTIONS

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/

NOTES

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Salad of Chicken Livers with a Beetroot Dressing

1 oz Unsalted butter 
  Selection of mixed salad 
2 tb Madeira 
1 tb Pine kernels 
2 tb Chicken Stock 
1 sm Cooked beetroot 
1 tb Pink peppercorns 
55 ml Extra Virgin Olive Oil 
1 pn Caster sugar 
  Leaves from 2 sprigs of 
  Salt 
  DRESSING 
350 g Fresh chicken livers

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/

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Nutrition

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Serving Size: 1 Serving (729g)
Recipe Makes: 1 servings

Calories: 1267
Calories from Fat: 903 (71%)

Amt Per Serving		% DV

	Total Fat 100.3g	134 %
	Saturated Fat 27.7g	139 %
	Monounsaturated Fat 49.9g
	Polyunsanturated Fat 15.7g
Cholesterol 1269.5mg		391 %
Sodium 342.8mg		12 %
Potassium 1082.1mg		28 %
Total Carbohydrate 24.1g		7 %
	Dietary Fiber 2.3g	9 %
	Sugars, other 21.8g
Protein 63.7g		91 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1267

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