Hot Chicken Liver and Fennel Salad recipe

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Ingredients

4 cups spinach, rinsed and chopped
1 bulb fennel - trimmed, quartered and sliced
2 tablespoons butter
¼ cup olive oil
2 cloves garlic, minced
1 pound chicken livers, trimmed and sliced
½ cup chicken broth
1 teaspoon capers, chopped
4 anchovy filets, rinsed and chopped
1 teaspoon dried sage
½ teaspoon salt
¼ teaspoon ground black pepper

Nutrition Info

348.4 calories
carbohydrate: 6.3 g
cholesterol: 410.6 mg
fat: 25.7 g
fiber: 2.6 g
protein: 23.5 g
saturatedFat: 7.5 g
servingSize: -
sodium: 831.3 mg
sugar: 0.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Divide spinach between 4 salad plates.

  2. In a large deep skillet, melt 1 tablespoon butter over medium heat, add fennel and cook for about 3 minutes or until tender. Remove from skillet, set aside.

  3. In same skillet, heat remaining butter with olive oil, add garlic and cook for 1 minute. Add chicken livers, cook for 3 to 4 minutes or until no longer pink in center.

  4. Return fennel to skillet. Add stock, anchovies, capers, sage, salt and pepper, cook over high heat for 2 to 3 minutes or until sauce is reduced slightly.

  5. Spoon mixture over individual salads and garnish with fennel leaves. Serve immediately.

Recipe Yield

4 servings

Recipe Note

Fennel, which has a sweet licorice flavor, adds an exotic touch to this warm salad.

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