Hot Chicken Liver and Fennel Salad

Hot Chicken Liver and Fennel Salad

3

"Fennel, which has a sweet licorice flavor, adds an exotic touch to this warm salad."

Ingredients

30 m servings 348 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 348 kcal
  • 17%
  • Fat:
  • 25.7 g
  • 40%
  • Carbs:
  • 6.3g
  • 2%
  • Protein:
  • 23.5 g
  • 47%
  • Cholesterol:
  • 411 mg
  • 137%
  • Sodium:
  • 831 mg
  • 33%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.
  • profile image

Your rating

Cancel
Submit

Reviews

3
  1. 4 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

I approached this recipe with trepidation. I had fresh fennel and was looking for a recipe, and we like liver (I fear we may be in the minority, here). It seemed like such an unusual mix of in...

I liked this dish as did my two boys (I had my doubts about them but made it anyway). I too was looking for something different to do with fennel and thought this looked good...and talk about he...

Individually the ingredients are fine; collectively it did not work. The chicken liver flavor dominated. Next time I will make pate from the liver and but the fennel in a cold salad. This was a...