Recipe #5099
Warm Chicken Liver Salad with Raspberry Vinegar
| Preparation: | 10 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 6 min |
| Total: | 16 min |
4
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Variety Meats |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- 1 Tbsp. (15 mL) chopped shallot
- ½ lb. (225 g) chicken livers
- 2 Tbsp. (30 mL) walnut oil
- 2 Tbsp. (30 mL) raspberry vinegar
- A pinch brown sugar
- Salt and white pepper to taste
- Sufficient quantity, spring lettuce mix
Preparation
Sauté the shallot and chicken livers in the oil over medium-high heat for 4 to 6 minutes. Set aside.
Deglaze the pan with the raspberry vinegar.
Add the brown sugar.
Season and serve on a bed of spring lettuce mix.
Suggestion
To clean chicken livers more easily, cut them in half and then remove the white membranes.
Liver tastes best when cooked until lightly pink in the centre.
Accompaniements: Cucumber, hearts of palm, black or rye bread.
Light red wine.
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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Raspberry and basil calf liver
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