You are going to love this easy chicken liver salad recipe! It also contains other delicious ingredients such as green peas, cooked beetroot and crunchy lettuce. All that and a drizzle of my homemade chives dressing…
What a lovely chicken liver salad, this one is!
Are you a fan of chicken liver?
And what about liver in general then?
I know a lot of people who don’t care much for it. And I can’t say that they are wrong. There used to be a time that I wasn’t very fond of liver either. However over the years I have kind of started to appreciate it more and more.
Nowadays I just love it. But it is a taste that you probably have to learn to like.
A lot of people tell me that they don’t like the texture of cooked liver, to start with. And then that rather metallic flavor really puts them off. Not to mention the look of cooked liver. Greyish brown. Not appetizing at all.
I can understand all that because that’s how I also used to feel before I liked it.
It is a tricky little piece of meat!
Chicken Liver Salad with Green Peas
I’m fond of liver anyway.
My local supermarket sells chicken liver for just a few bucks. Not surprisingly I can make quite a few recipes with just 1 pound (450 g) of this stuff.
That amount is also good for about 10 livers I guess.
Green peas, beetroot, lettuce and sliced chicken liver?
That sounds just great, I’m in!
Go ahead and cook the livers the way you like them best. Mine are pinkish raw in the center because that’s the way I like liver. Do you like them a little more cooked through?
Do you love recipes with liver in it?
Then also check out my baked liver with white wine, garlic and sage!
- 4 large fresh chicken livers
- 1 small precooked beetroots
- 2 handfuls butter lettuce
- 2 oz frozen green peas (55 g)
- 1 tbsp red onion chopped
- 5 tbsp olive oil
- ½ tsp garlic paste
- 1 tsp white wine vinegar
- 2 tbsp fresh chives chopped
- Clean and trim the chicken liver. Remove any fatty bits, sinew or veins. Then soak the livers in fresh water for 10 minutes.
- In a small cup pour 3 tablespoons of olive oil and add the white wine vinegar, garlic paste, chopped red onion and the chopped chives. Season with pepper and salt.
- Give this marinade a good stir and then place it aside for later. Fill a medium saucepan with cold water and add a pinch of salt. Place the pan over medium-high heat and once the water starts to boil, add the frozen green peas.
- Stir and cook the green peas for 3 to 4 minutes until thawed and warmed through. Then immediately pour the peas and the water through a fine sieve and refresh them quickly under cold running tap water to stop the cooking process and to keep that green color. Rinse the green lettuce and drain it well.
- In a medium non-stick pan pour the rest of the olive oil and season with a little pepper and salt. Place the pan over hight medium-heat. Once the oil is hot, add the soaked and drained chicken livers.
- Bake the livers for a couple of minutes until crisp and browned on one side. Then flip the livers over and bake them on their uncooked side until crisp and browned. Bake the livers the way you like them. I like them best when they are still a little pink on the inside. Do whatever you like best!
- Then remove the liver from the pan and slice it up. Peel the precooked beetroot if that hasn’t been done yet. Then dice the beetroot up into bite-size pieces. Add the beetroot, the drained lettuce and the chives dressing to a large bowl and stir well. Season with extra pepper or salt if necessary. Then transfer the salad and beetroot to a bowl or deep plate. Top with the sliced liver and the blanched green peas. Serve.