Pan Roasted Chicken Liver and Spinach Salad with Shallots and Dried Cranberries epicurestable.com - Adrian Rodriguez January 17, 2016 Featured, Lunch, Recipes, Salads No Comments Pan Roasted Chicken Liver and Spinach Salad with Shallots and Dried Cranberries If you like chicken liver, this salad is absolutely delicious. The key is to get really good chicken livers, then sautĂ© them initially at high heat to get a slightly crispy outside. You’ll have a slight crunch on the outside with a creamy center, and it’s a really unctuous addition to your spinach salad. Ingredients Baby spinach Chicken livers Dried Cranberries Shallots Garlic Thyme Balsamic vinegar Olive oil Salt (to taste) Pepper (to taste) Directions Start by seasoning your chicken livers with salt and pepper, then sautĂ© them with a couple of sprigs of thyme (on high heat), in a bit of olive oil. Get some good color on one side, then flip them, and add some chopped shallots and garlic. Allow the onions and garlic to caramelize, then reduce the heat and cook just long enough for the chicken livers to cook through. Make a quick vinaigrette with olive oil, balsamic vinegar, salt, and pepper, and toss this with your spinach, and some dried cranberries. When your chicken livers are done, add them to your salad, along with the shallots and garlic (remove the sprigs of thyme), serve and enjoy. . Dish and Photo by Adrian Rodriguez Tags:Chicken Liver, Cranberries, Dried Cranberries, Shallots, Spinach, Spinach Salad Related Content Cheesy Cauliflower Grits with a Poached Egg Fresh Mozzarella Tomato Basil and Mushroom Pizza Butternut Squash and Mascarpone Ravioli with Toasted Pumpkin Seeds and Crispy Sage Egg and Grated Potato Tacos with Chile de Arbol Salsa Add a Comment Cancel replyYou must be logged in to post a comment.