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Warm Salad of Chicken Livers and Grapes


(For 4 as a starter, two as a lunch)


1 Large Bunch Rocket ( about 400 g)
12 Chicken Livers
30 g Butter for Frying
4 Tbs. Balsamic Vinegar
4 tbs Red Wine (or use water)
60 g Butter
Salt and Black Pepper.
4 slices Toasted Bread
140g (5oz.) Red or Black Grapes


Wash and dry the rocket well and tear into manageable pieces.
Halve the grapes and remove pips if necessary.
Trim the livers,season, and divide each one into 2 or 3 pieces.
Melt the 30g of butter in the pan and when sizzling add in the livers.
Cook for just about 2/3 mts. on each side so they are still pink in the centre.
Put these somewhere warm .
Add the vinegar and wine to the pan and deglaze.
When bubbling add in the butter cut into little cubes and beat into the juices.
Take off the heat and stir in the grapes just to heat through.
To serve put a slice of toasted bread on each plate.
Pile up the torn rocket on the bread and then spoon over the livers and the grapes and the pan juices.




September 28, 2009 10:06 AM | 0 Comments
  Martin Dwyer
Consultant Chef