Here’s A Cheeky Salad

This entry is filed under Salads & Dressings.


One that tastes as good as it looks …

So now I’ve tempted you into making the chicken liver parfait, the question is what to do with the leftover livers? I agree they’re absurdly cheap but that doesn’t mean it’s OK to throw them away, especially in the current economic climate.

So here’s my suggestion…

Once you’ve tried the parfait and seen for yourself how easy and delicious it is, you can either freeze the leftover livers in readiness to make another parfait for that dinner party you’ve been meaning to have. Or, you could do what I’m doing now and make yourself a tasty, warm chicken liver salad.

Bitter leaves work best here, so buy a mixed bag, ideally one containing radicchio and add to it some chicory and rocket. Texture is all important, so include a stick or two of finely sliced celery.

Add a scattering of crisp, buttery croutons. They’re a great store cupboard staple, perfect for cheering up soups and salads anytime. Plus they’re cheap and simple to make and will stay fresh for two weeks in an airtight jar.

And now the all important part – the make or break of any salad – the dressing.

A classic French dressing works perfectly well here or you could go the extra mile and have a taste bud sensation with my ‘Shanghai Dressing.’ It’s a blinder!

Warm Chicken Liver Salad

Here’s What You Do:
Trim the livers, removing any sinewy membranes.

Finely chop a clove or two of garlic.
Tip the prepared salad leaves into a bowl.
Heat equal quantities of butter and olive oil in a frying pan and place over a medium heat (just enough to to spoon over the livers without them swimming in it.)

When the butter is foaming, slip the livers into the pan with the chopped garlic and fry 1 minute on each side (chicken livers are delicate so best served lightly browned but still pink inside.)

Tip onto the salad leaves and season with freshly ground salt and pepper.
Swirl some Shanghai dressing around the frying pan to collect any juices and pieces of garlic then pour over the salad. Top with croutons.

Lastly, throw on a handful of fresh chives, stand back and admire the glorious colours and repeat after me… “Oooh You Are Offal But I Like You!”

Shanghai Dressing

Serving Size: 120ml
Shelf Life: 4 weeks in fridge

2 tsp caster sugar
2 tbsp lime juice
3 tbsp sunflower oil
2 tbsp Yutaka mirin **
2 tbsp Amoy light soy sauce
1 small clove garlic or 1 tsp pureed garlic from tube
½ tsp fresh chilli or pureed from tube or a pinch of chilli flakes
** available from larger supermarkets

Here’s What You Do:

If using fresh garlic, press one clove through a microplane or chop finely and scrape into the jar.
Add the remaining ingredients and shake well.

Coming up next week… ‘Flippin Pancakes’ broadcast with BBC Radio Gloucestershire

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