“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.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • red leaf lettuce
  • 1 lb chicken liver, washed, membranes removed and halved
  • 2 tablespoons grapeseed oil
  • 1 12 cups white grapes (6 ounces)
  • 1 tablespoon balsamic vinegar (sherry vinegar may be substituted)
  • salt and pepper
  • 14 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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: