 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
A very different use of chicken livers. This salad makes a nice lunch or even dinner. If you enjoy chicken livers as much as I do, try this tasty salad! The recipe specifies grapeseed oil but I use whatever oil I have. Ingredients:
red leaf lettuce |
1 lb chicken liver, washed, membranes removed and halved |
2 tablespoons grapeseed oil |
1 1/2 cups white grapes (6 ounces) |
1 tablespoon balsamic vinegar (sherry vinegar may be substituted) |
salt and pepper |
1/4 cup pine nuts, toasted |
Directions:
1. Line 4 plates with the red leaf lettuce.
2. Saute chicken livers in the oil until done. Add the grapes and vinegar. Season with salt and pepper. Divide among the 4 plates.
3. Sprinkle 1 tablespoon of toasted pine nuts over the salad.
4. To toast the pine nuts, spread them on a baking sheet and bake in a 350 degree oven. Watch closely as they burn easily.
|
|