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Chicken Liver Salad with Raspberry Vinaigrette



  1. Place the arugula into a bowl that you will use for tossing it with the dressing.
  2. Heat the oil in a skillet and cook the livers for about 8 minutes, turning them and squishing them so they cook evenly.
  3. Once the livers are done, take the pan off the heat and add the vinegar to the pan to deglaze it and mix with the oil.
  4. Pour the liquid from the pan onto the salad greens, add salt and pepper to taste and toss.
  5. Divide the greens between two plates, place 1/2 the chicken livers on top of each salad and serve warm.