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Warm Chicken Liver Salad with Hazelnuts and Oranges
160g (4 large handfuls) baby spinach leaves, rocket or watercress sprigs 2 oranges, peeled and segmented ½ cup (75g) hazelnuts, roasted for 10 minutes at 180˚C, roughly skinned and coarsely chopped 2 tbsp butter 4 rashers streaky bacon, cut into 2cm pieces 450-500g fresh free-range chicken livers, de veined and trimmed salt and ground black pepper 2 tbsp lemon juice 2 tbsp boutique extra virgin olive oil pomegranate seeds, to garnish (optional) a drizzle of pomegranate molasses or balsamic glaze
© Annabel Langbein Media
Place salad greens in a bowl with oranges and chopped nuts. Heat butter in a large heavy frypan and fry bacon until it starts to crisp. Season chicken livers and add to the pan. Cook over high heat until browned but still lightly pink in the centre (about 3 minutes). Transfer chicken livers and bacon to the salad bowl, add all other ingredients and toss gently to combine. Garnish with pomegranate seeds, if using, and drizzle with a little pomegranate syrup or molasses.
TIP: To roast and skin hazelnuts, place them on a baking tray and bake at 180˚C for 10 minutes. Cool, then transfer to a clean tea towel and rub in the towel to loosen the skins.
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