Ingredients with Measurements:
- 1 lb chicken livers
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tbsp capers, drained
- 2 tbsp chopped fresh parsley
- 2 tbsp chopped fresh thyme
- 2 tbsp chopped fresh rosemary
- 2 tbsp chopped fresh sage
- 2 tbsp red wine vinegar
- 2 tbsp Dijon mustard
- 2 tbsp honey
- Salt and pepper, to taste
- 4 cups mixed greens
- 2 apples, cored and sliced
- 1/2 cup chopped walnuts
Special equipment needed:
- Food processor or blender
Step-by-step instructions:
1. Rinse chicken livers and pat dry. Heat olive oil in a large skillet over medium-high heat. Add onion and garlic and sauté until softened, about 5 minutes.
2. Add chicken livers to the skillet and cook until browned on the outside and pink in the center, about 5 minutes per side.
3. Remove chicken livers from the skillet and let cool for a few minutes. Then, transfer to a food processor or blender and pulse until finely chopped.
4. In a small bowl, whisk together capers, parsley, thyme, rosemary, sage, red wine vinegar, Dijon mustard, honey, salt, and pepper.
5. In a large bowl, toss mixed greens, sliced apples, and chopped walnuts with the dressing.
6. Add chopped liver to the salad and toss gently to combine.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
Temperature:
- Skillet: medium-high heat
Serving size:
- Serves 4
Nutritional information:
- Calories: 470
- Fat: 34g
- Carbohydrates: 23g
- Protein: 20g
- Fiber: 6g
Substitutions for ingredients:
- Chicken livers can be substituted with beef or pork liver.
- Mixed greens can be substituted with arugula or spinach.
- Walnuts can be substituted with pecans or almonds.
Variations:
- Add crumbled bacon or sliced hard-boiled eggs for extra protein.
- Use different types of apples for different flavors and textures.
- Add dried cranberries or raisins for a touch of sweetness.
Tips and tricks:
- Make sure to rinse and pat dry the chicken livers before cooking.
- Don't overcook the chicken livers, as they can become tough and dry.
- Use a sharp knife to core and slice the apples for even pieces.
Storage instructions:
- Store leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is best served cold and should not be reheated.
Presentation ideas:
- Serve the salad on a large platter or individual plates.
- Garnish with additional chopped herbs or sliced apples.
Garnishes:
- Chopped herbs or sliced apples.
Pairings:
- This salad pairs well with a light white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Serve with a side of crusty bread or crackers.
Troubleshooting advice:
- If the chicken livers are not cooked through, return them to the skillet and cook for an additional 1-2 minutes per side.
Food safety advice:
- Make sure to cook the chicken livers to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
- Chopped liver is a traditional Jewish dish that dates back to the Middle Ages.
Flavor profiles:
- This salad has a savory and slightly sweet flavor, with a nutty crunch from the walnuts.
Serving suggestions:
- Serve as a light lunch or dinner, or as a side dish to a larger meal.
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