Hot Chicken Liver and Fennel Salad Good Recipes

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Hot Chicken Liver and Fennel Salad

"Fennel, which has a candy licorice taste, adds an distinguished 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 chook livers, trimmed and sliced
half of cup chicken broth
1 teaspoon capers, chopped
4 anchovy filets, rinsed and chopped
1 teaspoon dried sage
half teaspoon salt
1/4 teaspoon ground black pepper

Instructions :

Prep : 15M	Cook : 4M	Ready in : 30M

Divide spinach between 4 salad plates.
In a large deep skillet, melt 1 tablespoon butter over medium warmness; upload fennel and cook dinner for about three minutes or till soft. Remove from skillet; set aside.
In identical skillet, warmth closing butter with olive oil; upload garlic and cook dinner for 1 minute. Add fowl livers; cook for 3 to four minutes or till no longer red in middle.
Return fennel to skillet. Add inventory, anchovies, capers, sage, salt and pepper; cook over high heat for two to three mins or until sauce is reduced slightly.
Spoon mixture over person salads and garnish with fennel leaves. Serve without delay.

Notes :

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