Salad of chicken livers, pomegranate and hazelnuts

Chicken livers are a perfect match with fennel and watercress in this gourmet salad with sweet pomegranate dressing.

Recipe «Salad of chicken livers, pomegranate and hazelnuts» presented in category Recipes / Salads, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 1 pink grapefruit, 1 bunch watercress, sprigs picked, 1 baby fennel, very thinly sliced, 1 cup hazelnuts, toasted, chopped, 1 pomegranate , halved , 3 tbsp pomegranate molasses, 2 tbsp extra virgin olive oil, 40g unsalted butter , 500g chicken livers, cleaned, trimmed.

Ingredients:

• 1 pink grapefruit 
• 1 bunch watercress, sprigs picked 
• 1 baby fennel, very thinly sliced 
• 1 cup hazelnuts, toasted, chopped 
• 1 pomegranate , halved 
• 3 tbsp pomegranate molasses 
• 2 tbsp extra virgin olive oil 
• 40g unsalted butter 
• 500g chicken livers, cleaned, trimmed 

Instructions

1. 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.
2. Add molasses and oil to the juice bowl and whisk to combine. Season to taste.
3. 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.