Chicken Liver and Baby Spinach Salad

7:00 am on 25 September 2007

(Serves 2 for a main course or 4 for an entrée)

Ingredients

  • 350g chicken livers (one pottle)
  • 130g baby spinach leaves (one bag pre washed)
  • 1 avocado
  • 4 rashes of bacon
  • 2 cups of milk
  • ½ cup of plain white flour (or rice flour)
  • sea salt (with iodine) and pepper to taste
  • ¼ cup butter or olive oil
  • 1 lemon

Shallot dressing

  • 1-2 shallots
  • walnut oil
  • white balsamic vinegar
  • sea salt (with iodine) and pepper to taste

Method

Rinse chicken livers in cold water and remove all sinews and white fatty bits. Separate livers into halves, drain excess water, and place the livers into a bowl of milk. Leave for at least half an hour prior to cooking.

In a large frypan, fry bacon rashes until brown and crispy. Set bacon aside onto plate prepared with an absorbent paper towel.

Do not clean the pan after cooking the bacon; however if there is a lot of fat remaining or black burnt bits, take away the worst of it with a paper towel. Add chopped shallots, adding a little more walnut oil if needed, and sauté until shiny and transparent. Add about a quarter of a cup of white balsamic vinegar, with salt and pepper to taste. Remove shallots and vinegar from the pan into a small bowl and add walnut oil. Whisk the vinegar/shallot mix with a fork, and set aside.

In the same pan, heat either butter or olive oil on a high heat, then take each chicken liver out of the milk one at a time, and drop into the flour. Shake off the excess flour and place into the frypan. Cook for about 5 minutes or until golden brown and crispy (do not over cook). Drain on an absorbent paper towel.

Cut avocado into halves, remove the stone and scoop out fruit. Cut up into cubes and toss into about 2 tablespoons of fresh lemon juice to prevent discolouration. Season with sea salt and pepper.

To assemble the salad, place spinach leaves into a large bowl and season with sea salt and pepper. Season the chicken livers lightly with sea salt and pepper. Place avocado and livers into the bowl. Check dressing for seasoning, and pour over the top. Toss gently and sprinkle with chopped up bacon bits (not too small). Enjoy!

From Nights

Find a Recipe

or browse by title