Ingredients

• 450g/1lb fresh chicken livers
• 100g/4oz mixed salad leaves (frisée lettuce
• baby leaf spinach and watercress sprigs)
• 3 tbsp clarified butter
• salt and freshly ground black pepper
• 4 thick slices white bread
• 3 tbsp clarified butter
• 1 tbsp perry vinegar
• 1 tsp Dijon mustard
• pinch caster sugar
• 4 tbsp sunflower oil
• 1 tbsp walnut oil
• salt and freshly ground black pepper
• 1 tbsp chopped fresh chives

Directions

• For the chicken liver salad
• remove the sinew from the livers and
• if the livers are quite large
• cut them in half. Set aside.
• Arrange the mixed salad leaves over the base of one large serving plate.
• For the croutons
• remove the crusts from the bread and cut the rest into 1cm/½ inch cubes.
• Heat the clarified butter over a medium heat in a frying pan. Add the bread cubes and stir well to coat in the butter. Fry for 4-5 minutes
• stirring frequently
• until the bread is golden-brown and crisp. Drain on kitchen paper and set aside.
• Heat the clarified butter for the livers in a large
• heavy-based frying pan over a high heat. Season the chicken livers with salt and freshly ground black pepper
• then fry for 1-2 minutes on both sides
• or until the livers are golden-brown all over but still slightly pink in the middle. Remove from the heat and allow to cool slightly before arranging on top of the salad leaves.
• For the perry vinegar dressing
• return the pan used to cook the livers to the heat and add the perry vinegar
• mustard and sugar. Stir well with a wooden spoon
• scraping up any browned bits from the bottom of the pan. Transfer to a small bowl.
• Add the sunflower and walnut oil to the perry vinegar mixture and season with salt and freshly ground black pepper. Whisk together until well combined
• then drizzle the dressing over the chicken liver salad.
• To serve
• scatter over the chives and the croutons and serve while the livers are still hot.