Green Salad with Chicken Livers

Healthy and delicious, filling yet light, affordable and impressive.

Recipe author

Servings:

Chicken livers

500

Lettuce

Arugula

100

Iceberg Lettuce

100

Pistachios

Salt

Vegetable oil

Cherry tomatoes

200

Whole-grain mustard

Honey

Lemon juice

Olive oil

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 30 % 10 g

Fats 55 % 18 g

Carbohydrates 15 % 5 g

223 kcal

GI: 40 / 0 / 60

Cooking method

Cooking time: 45 min

Step 1:

Rinse the chicken livers, pat them dry with a paper towel, trim off any membranes, and season with salt. Fry them in vegetable oil on both sides. Transfer to a paper towel to blot off the excess oil.
Step 2:

Crush the pistachios (a mallet works well). Rinse the cherry tomatoes and cut them into halves or quarters (optional).
Step 3:

Cut the fried chicken livers into slices or strips (optional).
Step 4:

Wash and dry the head lettuce, tear it into pieces by hand, combine it with the other greens, and toss well.
Step 5:

Make the dressing. Stir together the mustard, honey, and lemon juice. Add the olive oil and whisk.
Step 6:

Mound the greens on a serving dish however you like, arrange the livers and tomatoes on top, drizzle with the dressing, and sprinkle with pistachios. Toss everything together if you prefer.

Chicken liver is an affordable, very nutritious addition to all kinds of salads. As for flavor, salads with chicken liver aren't all that different from traditional meat salads — at least when the liver is properly prepped and cooked. And there's no single "right" way to cook chicken liver for salads: you can boil it, fry it, or braise it, and each has its merits. In just about any form, chicken liver pairs harmoniously with fresh and preserved vegetables, fruit, and mushrooms, so feel free to experiment! If you're tired of the usual hearty salads like Olivier or vinaigrette, it's a great time to try a chicken liver salad with greens — everyday ingredients in an interesting recipe. Salads with fresh greens are good for everyone, come together very fast, and let you swap ingredients to suit each family member's taste. This one is filling, but the greens keep it light, airy, and very appetizing. Instead of chicken liver you can use fried chicken breast, shrimp, or a sea-fish fillet. This salad works for both an everyday and a special-occasion table and can be any cook's signature dish. Serve it plated individually or on a shared platter — and it's good both warm and cold.