Chicken livers with tomato, onion & parsley salad

Recipes / Salads

If you have a taste for chicken liver pate, but not all the butter and cream, youll love Jill Dupleixs lighter approach.

Recipe «Chicken livers with tomato, onion & parsley salad» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 1/4 cup plain flour, sifted, 1 tbsp thyme leaves, chopped, 500g chicken livers, cleaned, 1/4 cup olive oil, 1/4 cup balsamic vinegar , 20g chilled unsalted butter, chopped, 1/2 punnet cherry tomatoes, quartered, 1/2 red onion, thinly sliced , 1/2 cup flat-leaf parsley leaves, 4 thick slices sourdough bread, toasted or chargrilled.

Ingredients:

  • 1/4 cup plain flour, sifted 
  • 1 tbsp thyme leaves, chopped 
  • 500g chicken livers, cleaned 
  • 1/4 cup olive oil 
  • 1/4 cup balsamic vinegar 
  • 20g chilled unsalted butter, chopped 
  • 1/2 punnet cherry tomatoes, quartered 
  • 1/2 red onion, thinly sliced 
  • 1/2 cup flat-leaf parsley leaves 
  • 4 thick slices sourdough bread, toasted or chargrilled 

Instructions

  1. Place the flour and thyme in a plastic bag and season with salt and black pepper. Add the livers to the bag, then shake to coat well in the flour mixture.
  2. Heat 2 tablespoons oil in a frypan over medium-high heat. Shake excess flour from livers, then cook for 1 minute each side or until browned and starting to crisp on the outside, but still pink in the centre. Remove from pan and set aside.
  3. Reduce heat to medium-low, then add 2 tablespoons balsamic vinegar to the pan, carefully swirling the pan to combine with the pan juices. Gradually add butter, swirling the pan until butter melts and sauce thickens. Set aside.
  4. Combine tomato, onion and parsley in a bowl and season. Whisk together remaining 1 tablespoon each of oil and vinegar, season, then toss with the salad.
  5. Divide toasted sourdough among 4 plates. Lightly squash the livers into the sourdough with a fork, drizzle with sauce, top with salad and serve.