Chicken Liver Salad

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READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb chicken liver, washed, membranes removed and halved
  • 2
    tablespoons grapeseed oil
  • 1 12
    cups white grapes (6 ounces)
  • 1
    tablespoon balsamic vinegar (sherry vinegar may be substituted)
  • salt and pepper
  • 14
    cup pine nuts, toasted
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DIRECTIONS

  • Line 4 plates with the red leaf lettuce.
  • Saute chicken livers in the oil until done. Add the grapes and vinegar. Season with salt and pepper. Divide among the 4 plates.
  • Sprinkle 1 tablespoon of toasted pine nuts over the salad.
  • To toast the pine nuts, spread them on a baking sheet and bake in a 350 degree oven. Watch closely as they burn easily.
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