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Pan Roasted Chicken Liver and Spinach Salad with Shallots and Dried Cranberries

Pan Roasted Chicken Liver and Spinach Salad with Shallots and Dried Cranberries

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 sauté 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.
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Dish and Photo by Adrian Rodriguez

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