Spring is in the air and what better way to celebrate than with a salad? Fried, warm, cold or in pΓ’tΓ©s; I like my versatile chicken liver in all shapes and sizes.
Usually I underestimate the richness of this lovely offal and put more on my plate I could ever consume in one sitting. The leftovers tend to be cling filmed and placed in the fridge where I would snack on a piece or two every few hours.
Soy and honey is my favourite combination and literally goes with just about everything. When the livers are fried with this sauce it is truly magical and will spruce up any boring salad.
Love chicken livers? Check out this chicken liver pate!
Printπ Recipe
Soy & Honey Chicken Liver Salad
- Total Time: 20 minutes
- Yield: 4 1x
Description
Ingredients
Instructions
- Divide the salad leaves and tomatoes evenly between four plates.
- Drain the chicken livers in a colander and shake off as much juice as possible.
- Heat the two oils in a large frying pan.
- When the oil is really hot, place the chicken livers in the pan. Move the pieces around with a wooden spoon often to sear them on all sides.
- When the livers have been browned all over, add the soy sauce, lower the heat and make sure the pieces get covered in this salty seasoning.
- After 5 minutes, add the honey and do the same as you did with the soy sauce.
- Simmer the livers until all trace of pink is gone from the centres.
- Lift the pieces out one-by-one with tongs and place them on the four beds of salad.
- Stir the left over sauce in the pan and drizzle over each salad carefully.
- Season to taste and serve immediately.
Notes
- Some people like their chicken livers faintly pink. If youβre one of them, reduce the cooking time slightly.
- If youβre not a fan of salads, serve the chicken livers with any form of potato or even rice!
- Prep Time: 15 minutes
- Cook Time: 5 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 136
- Sugar: 8.8 g
- Sodium: 779 mg
- Fat: 3.6 g
- Saturated Fat: 1 g
- Carbohydrates: 15.1 g
- Protein: 9.2 g
Renil M. George
Made this last night. SO good. Itβs such perfect food. And it tasted even better as leftovers lunch today
★★★★★
Nina
I love chicken livers - crusty on the outside and pinkish inside. A lovely salad!
Mochachocolata-Rita
i absolutely love chicken liver but many people hate it...:(
heck...i'll just eat all of em alone then π
Marc @ NoRecipes
I can't say I'm much of a liver fan, but this makes it sound good.
gizmar
I would love this salad - likely the only person in my entire family - but then I'd know my salad is there just for me. Now there's a greedy gourmet wouldn't you say? π