Hot Chicken Liver and Fennel Salad recipe
All Recipes Salad
Ingredients
- 4 cups spinach, rinsed and chopped 1 bulb fennel - trimmed, quartered and sliced 2 tablespoons butter ¼ cup olive oil 2 cloves garlic, minced 1 pound chicken livers, trimmed and sliced ½ cup chicken broth 1 teaspoon capers, chopped 4 anchovy filets, rinsed and chopped 1 teaspoon dried sage ½ teaspoon salt ¼ teaspoon ground black pepper
Nutrition Info
- 348.4 caloriescarbohydrate: 6.3 gcholesterol: 410.6 mgfat: 25.7 gfiber: 2.6 gprotein: 23.5 gsaturatedFat: 7.5 gservingSize: -sodium: 831.3 mgsugar: 0.3 gtransFat: : -unsaturatedFat: : -
Directions Hot Chicken Liver and Fennel Salad
Directions
-
Divide spinach between 4 salad plates.
In a large deep skillet, melt 1 tablespoon butter over medium heat, add fennel and cook for about 3 minutes or until tender. Remove from skillet, set aside.
In same skillet, heat remaining butter with olive oil, add garlic and cook for 1 minute. Add chicken livers, cook for 3 to 4 minutes or until no longer pink in center.
Return fennel to skillet. Add stock, anchovies, capers, sage, salt and pepper, cook over high heat for 2 to 3 minutes or until sauce is reduced slightly.
Spoon mixture over individual salads and garnish with fennel leaves. Serve immediately.