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Chicken Liver And Walnut Salad

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  Olive oil/Walnut oil 5 Teaspoon
  Chicken livers 450 Gram (1 Pound)
  Walnut pieces 25 Gram (1 Ounce)
  Garlic 1 Clove (5 gm), peeled and crushed
  Wine vinegar 2 Teaspoon
  Plain unsweetened yogurt 3 Tablespoon
  Salt 1 Pinch
  Black pepper 1 Pinch
  Lettuce 1⁄2 , washed and torn into pieces
  Radish 50 Gram, trimmed and sliced very thinly (2 Ounce)
  Spring onions 4 , trimmed and finely chopped

1. Brush a thick saucepan with 1 teaspoon of the oil, and heat gently. With kitchen scissors, snip the chicken livers into quarters, directly into the pan, cutting off and discarding any green parts. Stir over a medium heat for 4 minutes.
2. Add the walnut pieces, turn the heat down as far as possible, cover tightly and simmer for a further 5 minutes. The livers should be just cooked and still slightly pink inside.
3. Meanwhile, blend the remaining oil with the garlic (if using), vinegar yogurt, salt and pepper in a Jug.
4. Place the lettuce, radishes and spring onions in a bowl and toss well.
5. Divide the vegetable mixture between 4 shallow bowls or dinner plates. Spoon the liver quarters with the walnuts and pan juices over the vegetables and serve, accompanied by the dressing.

Recipe Summary

Difficulty Level: 
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 252 Calories from Fat 146

% Daily Value*

Total Fat 16 g25.2%

Saturated Fat 3.2 g16.1%

Trans Fat 0.1 g

Cholesterol 389.6 mg129.9%

Sodium 159.7 mg6.7%

Total Carbohydrates 4 g1.5%

Dietary Fiber 2.1 g8.3%

Sugars 1.5 g

Protein 21 g42.8%

Vitamin A 314.2% Vitamin C 56.3%

Calcium 5.6% Iron 61.5%

*Based on a 2000 Calorie diet

Chicken Liver And Walnut Salad Recipe