Hot Chicken Liver and Fennel Salad |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Fennel, which has a sweet licorice flavor, adds an exotic touch to this warm salad. Ingredients:
4 cups spinach, rinsed and chopped |
1 bulb fennel - trimmed, quartered and sliced |
2 tablespoons butter |
1/4 cup olive oil |
2 cloves garlic, minced |
1 pound chicken livers, trimmed and sliced |
1/2 cup chicken broth |
1 teaspoon capers, chopped |
4 anchovy filets, rinsed and chopped |
1 teaspoon dried sage |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
Directions:
1. Divide spinach between 4 salad plates.
2. 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.
3. 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.
4. 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.
5. Spoon mixture over individual salads and garnish with fennel leaves. Serve immediately.
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