Warm Chicken Liver Salad

Name: Warm Chicken Liver Salad
Ingredients: 60 ml (4 tablespoons) olive oil; 500 g chicken livers, halved, trimmed and patted dry; cake flour to dredge; 80 ml (1/3 cup) balsamic vinegar; 80 ml (1/3 cup) sour cream; peri peri sauce to taste; salt and black pepper to taste; 4 spring onions, sliced

Serve the chicken livers on a bed of mixed greens accompanied by slices of garlic bread. Bon appetite!

Published 25 September 2019

Method

Heat the oil in a large frying pan. Dredge the chicken livers in flour and fry in the oil for about 5 minutes until browned and slightly stiffened. Remove from the frying pan and keep warm
Add the vinegar to the frying pan and deglaze over high heat. Whisk in the sour cream and boil for 1 minute. Add peri peri sauce to taste. Add a bit of boiling water if the sauce separates.
Season to taste with salt and black pepper. Add the spring onions.
Divide the salad greens between 4 serving plates, arrange the chicken livers op top and spoon the sauce over them. Serve immediately.