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Warm Cranberry and Chicken Liver Salad https://www.metro.ca/userfiles/image/recipes/salade-foies-volaille-poeles-canneberges-5445.jpg PT25M PT16M PT41M
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.
4
1 lb (454 g) chicken livers (other poultry livers may be used) 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 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
Warm Cranberry and Chicken Liver Salad

Warm Cranberry and Chicken Liver Salad

Rate this recipe
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  • Lactose-free
4
servings
0:25
Preparation
0:16
COOKING
0:41
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1 lb
    (454 g)
    chicken livers (other poultry livers may be used)
  • 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
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  • 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
Imprimer ma sélection

Preparation

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

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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