Italian · Lunch
Chicken Liver Salad
Warm chicken liver salad in the Venetian tradition, pan-seared in butter and olive oil with shallot and sage until pink-centered, deglazed with balsamic vinegar, then served over bitter radicchio and arugula. Finished with shaved Parmesan and cracked pepper.
$5
12 minsPrep
8 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
426Calories
33.9gProtein
27.1gFat
10.8gCarbs
6.1gSugar
1.6gFiber
481mgSodium
749mgChol
10.8gSat Fat
680mgPotassium
180mgCalcium
13.5mgIron
25.8mcgVitamin B12
14mgVitamin C
low-carb
low-calorie
rich-umami
hidden-gems
quick-lunch
Instructions
1
Prep
Pat the chicken liver dry with paper towel and season with salt and pepper. Tear the radicchio and arugula and arrange on a plate. Thinly slice the shallot.
2
Heat
Melt the butter with the olive oil in a skillet over medium-high heat. Add the shallot and sage leaves and cook 2 minutes until softened and translucent.
3
Heat
Add the chicken liver in a single layer and sear 2 to 3 minutes per side over medium-high heat until browned outside and pink-centered when cut.
4
Plate
Pour the balsamic vinegar into the skillet, scrape up browned bits for 30 seconds until thickened slightly, then spoon the warm liver and pan sauce over greens. Top with shaved Parmesan, drizzle with olive oil, and finish with cracked black pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g chicken liver
- 2 cup60g radicchio
- 2 cup50g arugula
- 22 small shallot
- 2 tbsp2 tbsp balsamic vinegar
- 88 fresh sage leaves
- 2 tbsp28g butter
- 2 tbsp28g olive oil, plus extra for drizzling
- 2/3 oz20g Parmesan
- salt, to taste
- black pepper, to taste
