Roasted Tomatoes With Wilted Chicken Liver Salad |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a favourite starter of mine. It comes from Rosemary Conley's Low Fat cookbook. Ingredients:
2 slices whole wheat bread or 2 slices white bread |
2 garlic cloves |
225 g chicken livers |
mixed salad green, of your choice (i like mesclun) |
8 medium tomatoes (i like roma) |
salt & freshly ground black pepper |
2 -3 tablespoons balsamic vinegar |
Directions:
1. Preheat the oven to 200d C or 400dF.
2. Toast the bread, cut the garlic cloves in half and rub over both sides of each piece.
3. Remove the crusts from the toast and cut the toast into neat cubes.
4. Reserve until later.
5. Drain the chicken livers.
6. Cut each liver into 2 to 3 pieces.
7. Place on a plate and cover with cling film and refrigerate until required.
8. Wash& drain the salad leaves.
9. Cut the tomatoes in half lengthwise; place cut side up in a non stock roasting pan.
10. Season well with salt and freshly ground pepper.
11. Place in the oven for 25-30 minutes or until well browned on top.
12. Keep hot.
13. Dry fry the chicken livers in non stock pan until brown on the outside& pink in the middle.
14. While the chicken livers are cooking arrange a little salad on 4 individual plates.
15. Arrange the tomato halves around the outside of the lettuce.
16. When the livers are cooked distribute them evenly between the 4 plates of salad.
17. Quickly add the balsamic vinegar to the pan, place over the heat and swill around.
18. Pour the vinegar over the chicken livers and sprinkle the garlic croutons on top.
19. Serve immediately.
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