Get ready to embark on a culinary adventure that defies traditional salad expectations! This Warm Chicken Liver Salad with Hazelnuts and Mango is not just a dish; it's a symphony of flavors that will transform your perception of what a salad can be. Imagine tender, perfectly seared chicken livers nestled among crisp greens, sweet mango chunks, and crunchy toasted hazelnuts - all brought together with a tantalizing balsamic drizzle. This isn't just a recipe; it's a gourmet experience that promises to elevate your home cooking and impress even the most discerning food lovers.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: Fusion
Serves: 4 servings
Ingredients
- 300g chicken livers
- 2 tablespoons olive oil
- 1 mango, diced
- 50g hazelnuts, toasted and chopped
- 4 cups mixed salad greens
- Salt and pepper to taste
- 1 tablespoon balsamic vinegar
Instructions
- Begin by preparing all your ingredients. Rinse the chicken livers under cold water and pat them dry with paper towels. Trim any excess fat or connective tissue from the livers and set them aside.
- In a skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add the chicken livers to the pan. Season them with salt and pepper to taste.
- Cook the chicken livers for about 3-4 minutes on each side, or until they are browned on the outside and slightly pink in the center. Be careful not to overcook them, as they can become tough.
- While the chicken livers are cooking, prepare the salad base. In a large bowl, combine the mixed salad greens, diced mango, and toasted hazelnuts.
- Once the chicken livers are cooked, remove them from the skillet and let them rest for a couple of minutes. Then, slice them into bite-sized pieces.
- Add the warm chicken livers to the bowl with the salad greens, mango, and hazelnuts. Drizzle 1 tablespoon of balsamic vinegar over the salad and toss gently to combine all the ingredients.
- Adjust seasoning with additional salt and pepper if needed. Serve immediately while the chicken livers are still warm, ensuring each serving has a good mix of greens, mango, hazelnuts, and liver.
Tips
- Liver Preparation: Always pat chicken livers completely dry before cooking to ensure a perfect sear and prevent splattering.
- Cooking Temperature: Use medium heat when cooking livers to achieve a beautiful golden-brown exterior while maintaining a slightly pink, tender center.
- Freshness Matters: Choose fresh, high-quality chicken livers from a trusted butcher for the best flavor and texture.
- Toasting Hazelnuts: For maximum flavor, toast hazelnuts in a dry skillet for 3-5 minutes, stirring constantly to prevent burning.
- Serving Tip: Serve this salad immediately after preparation to enjoy the contrast between warm livers and cool, crisp greens.
- Customization: Feel free to substitute mixed greens with arugula for a peppery kick or add a sprinkle of goat cheese for extra creaminess.
- Wine Pairing: This dish pairs beautifully with a light, crisp white wine like Sauvignon Blanc or a dry Rosé.
Nutrition Facts
Calories: 295kcal
Carbohydrates: 12g
Protein: 19g
Fat: 21g
Saturated Fat: 4g
Cholesterol: 150mg
