Chicken livers are a perfect match with fennel and watercress in this gourmet salad with sweet pomegranate dressing.
- Peel grapefruit, removing any white pith, then cut the flesh into segments over a bowl to catch the juice. Place grapefruit segments in another large bowl with the cress, fennel and nuts. Using the sharp tip of a knife, remove the pomegranate seeds and add to the salad.
- Add molasses and oil to the juice bowl and whisk to combine. Season to taste.
- Melt butter in a non-stick frypan over medium-high heat. Season livers and cook for 1-2 minutes each side until browned but still pink in the centre. Toss with salad and pomegranate dressing, then serve.
You may need it
Food Storage Container Set
Food Storage Container Set
Cutting Board Set