For years I ate only boneless, skinless chicken breasts, trimming every bit of fat as if it were forbidden. I avoided organ meats entirely. That changed when I learned how nutrient-dense organ meats can be. Chicken livers, in particular, are rich in vitamins A and B12, folate, pantothenic acid (B5), iron, and selenium — nutrients that support many body functions.
Despite the benefits, my husband, G, swore he’d become a vegan if I ever served chicken livers. That’s quite a reaction! Still, if he tasted this Chicken Liver Salad with Raspberry Vinaigrette, I think he might change his tune. The idea came after browsing a Nigella Lawson cookbook. Nigella’s version uses maple syrup and sherry vinegar and mentions a time when raspberry vinegar was popular for warm salads in restaurants. I used raspberry balsamic vinegar I had on hand, and the result was delightful.
Ingredients
- 2 tablespoons olive oil
- 10 oz chicken livers
- 8 cups arugula
- 2 tablespoons raspberry balsamic vinegar
- Celtic sea salt and freshly cracked black pepper, to taste
Instructions
- Place the arugula in a bowl you’ll use to toss it with the dressing.
- Heat the olive oil in a skillet. Cook the livers for about 8 minutes, turning them and pressing them gently so they cook evenly.
- When the livers are cooked through, remove the pan from the heat and add the raspberry balsamic vinegar to deglaze the pan, mixing it with the oil.
- Pour the pan juices over the salad greens, season with salt and pepper, and toss to coat.
- Divide the greens between two plates, arrange half the chicken livers on each salad, and serve warm.
Serves 2
The recipe is quick and simple to prepare, perfect for a fast lunch or light dinner. The raspberry vinaigrette brightens the rich flavor of the liver, while the peppery bite and slight bitterness of arugula balance the dish beautifully. Even skeptics may find it surprisingly pleasant.
Note: Because the liver filters substances from the bloodstream, choosing organic chicken livers can help reduce exposure to potential contaminants found in conventionally raised birds.
Chicken Liver Salad with Raspberry Vinaigrette
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- Author: Lea Valle
- Cook Time: 15 mins
- Total Time: 15 mins
- Yield: 2 Servings
- Category: Salad
Ingredients
- 2 tablespoons olive oil
- 10 oz chicken livers
- 8 cups arugula
- 2 tablespoons raspberry balsamic vinegar
- Celtic sea salt and freshly cracked black pepper, to taste
Instructions
- Place the arugula in a bowl for tossing.
- Heat the oil in a skillet and cook the livers about 8 minutes, turning and pressing gently for even cooking.
- Remove the pan from heat and add the vinegar to deglaze and combine with the oil.
- Pour the pan juices over the greens, season with salt and pepper, and toss.
- Divide the greens between two plates, top each with half the livers, and serve warm.