Warm Cranberry and Chicken Liver Salad

Warm Cranberry and Chicken Liver Salad
  • 4 servings
  • 0:25 Preparation
  • 0:16 Cooking
  • 0:41 Total Time


Add all
  • 1 lb
    (454 g)

    chicken livers (other poultry livers may be used)

  • Salt and freshly ground peppercorns to taste

  • 1 Tbsp.
    (15 mL)

    canola oil

  • 1

    garlic clove, minced

  • 2 Tbsp.
    (30 mL)

    maple syrup or honey

  • 1/2 cup
    (125 mL)

    fresh cranberries

  • 10 oz
    (284 g)

    watercress or baby spinach

  • asian dressing

  • 3 Tbsp.
    (45 mL)

    rice vinegar

  • 1 Tbsp.
    (15 mL)

    soy sauce

  • 1 Tbsp.
    (15 mL)

    maple syrup

  • 1/2 tsp.
    (2 mL)

    grated peeled fresh ginger

  • 1/3 tasse
    (80 mL)

    canola oil

  • sesame oil to taste


Clean livers, removing any fat and membranes. Season.

In a big skillet, heat oil on medium.

Cook livers about 5 minutes, turn them over and cook another 3 - 4 minutes.

Add garlic, maple syrup and cranberries and simmer for 5 minutes.

Deglaze with 1/4 cup (60 mL) Asian dressing and serve immediately on a bed of watercress.

Asian dressing

Combine rice vinegar with soy sauce, maple syrup and ginger. Whisk in canola oil and a few drops of sesame oil, if desired.

Serve with a full-bodied white or light red wine.

Source: Chef Josée Robitaille

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007