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.
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Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set