Pan Fried Chicken Liver Salad

1. 1

   Wash and dry the spinach or salad greens. Tear leaves into a large bowl, season with salt and pepper to taste and toss gently to mix.

2. 2

   Heat 2 tbsp of olive oil with the butter in a large heavy based frying pan. When foaming, add the chicken livers and toss over a medium to high heat for 5 minutes or until the livers are browned but still pink in the centre.

3. 3

   Remove the lovers from the pan with a slotted spoon, drain them on kitchen paper, then place on top of the spinach.

4. 4

   Return the pan to a medium heat, add the remaining oil and the vin santo and stir until sizzling.

5. 5

   Pour the hot dressing over the spinach and livers and toss to coat. Put the salad in a serving bowl and sprinkle over the parmesan shavings.

6. 6

   Serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.