Chicken Liver Salad
This dish provides the nutrient-rich benefits of liver, combined with the high levels of anti-oxidants found in oranges, parsley and salad greens.
Photo: Anti-Ageing Diet Cookbook
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- 8 thin slices wholewheat bread crusts removed
- 1 tbsp olive oil
- 1 lb chicken livers sinew discarded, halved if large
- 1/2 cup fresh flat-leaf parsley roughly chopped
- 4 oz mixed salad leaves
- 2 large oranges
- freshly ground black pepper
- olive oil cooking spray
- Preheat oven to 200C (400F/Gas 6). Line a large baking tray with baking paper (baking sheet with parchment paper). Cut each slice of bread into 4 small triangles. Put on prepared tray and spray with cooking spray. Bake 10-15 minutes, or until crisp and golden. Leave to cool.
- Meanwhile, finely grate zest of oranges and set aside. Remove all skin and pith from oranges. Using a small sharp knife, remove segments from oranges, working over a bowl to catch the juice. Put segments on a plate. Set juice aside.
- Heat 1 teaspoon oil in a non-stick frying pan over medium heat. Add a quarter of the livers and cook 1-2 minutes on each side, or until browned and almost cooked through. Transfer to a plate, cover and keep warm. Repeat with remaining livers, cooking for a quarter at a time.
- Return all livers to pan. Add orange zest and parsley and toss until combined and heated through, 1-2 minutes. Season with pepper, stir through and remove from heat.
- Arrange salad leaves and orange segments on four serving plates. Top with chicken livers and put toast triangles alongside. Whisk remaining oil and reserved orange juice in a jug. Drizzle over individual salads just before serving.
You can buy different combinations of mixed salad leaves in packets at supermarkets and greengrocers.