400g chicken livers
1 tbsp white wine vinegar
3-4 tbsp olive oil
2-3 tbsp thick double cream
2 little gem lettuces, washed and torn
2 heads of chicory, washed and sliced
Small bunch of salad onions, washed and sliced
1 large ripe pear, skinned and chopped
1-2 tsp lemon juice
Wash and prepare the main salad ingredients. Sprinkle the chopped pear with a teaspoon of lemon juice to stop it turning brown.
Heat 2 tablespoons of olive oil in a frying pan over a high heat. Add the chicken livers and stir them gently for a couple of minutes until they are brown on the outside and still pink in the middle. Lift them out of the pan using a slotted spoon and reserve in a warm place. Meanwhile, add the cider vinegar and the two remaining tablespoons of olive oil to the juices in the pan and add a squeeze of lemon juice.
Turn the heat down low and add the cream, Stir until the cream thickens and season with salt and freshly ground black pepper to taste. Add the chicken livers to the salad and spoon over the dressing. Serve immediately.
Source: The Cottage Smallholder website
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