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### Instructions:
1. **Prepare the chicken livers:** Rinse and pat dry. Trim off any connective tissue. Season with salt and pepper.
2. **Sear the livers:** In a skillet over medium-high heat, heat the olive oil or butter. Add the livers and cook for about 2–3 minutes per side, or until browned on the outside and just pink in the center. Do not overcook—they should be soft and tender, not rubbery.
3. **Make the dressing:** In a small bowl, whisk together the balsamic vinegar, mustard, honey, salt, and pepper. Slowly whisk in a tablespoon of olive oil until emulsified.
4. **Assemble the salad:** In a large bowl or plate, layer the greens and cherry tomatoes. Add the warm chicken livers and top with sliced red onion.
5. **Dress and garnish:** Drizzle with the dressing and finish with chopped parsley or chives for a fresh touch.
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### A Salad Worth Talking About
This isn’t your average weeknight salad—it’s a dish that hits all the notes: warm, savory, slightly sweet, and wonderfully satisfying. The contrast between the tender, rich chicken liver and the tangy, crisp salad makes every bite a delight.
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### Tips for Success:
– Don’t overcook the liver; it should remain tender.
– Serve it warm for the best flavor experience.
– Add toasted walnuts or goat cheese for extra depth.
If you’re looking for something different, sophisticated, and deeply nourishing, this **chicken liver salad** might just be your new favorite. It’s proof that simple ingredients, when treated with care, can create unforgettable dishes.
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