Fresh Chicken Liver Salad with Rocket

This vibrant chicken liver salad with rocket and pine nuts is a delightful blend of flavors and textures, perfect for any occasion. Fresh chicken livers are marinated in a tangy lemon and sparkling water mixture, enhancing their natural taste while tenderizing the meat. The dish is complemented by peppery rocket leaves and sweet red bell peppers, while basil and dill add an aromatic freshness. Toasted pine nuts provide a crunchy contrast, and the garlic-infused dressing ties all the elements together beautifully. This salad is a feast for the senses, combining bright colors and enticing aromas. It's nutritious, with high protein content from the chicken livers, and packed with vitamins from the fresh vegetables and herbs. The dish is quick to make, yet it feels elegant enough for a dinner party. With flexible ingredients and preparation steps, it caters to a wide range of dietary preferences. This salad is best served fresh, making it a wonderful summertime dish or a light yet satisfying main course.

Ingredients

Main Ingredients:

• 500 g fresh chicken livers
• 1 cup sparkling mineral water
• 1 cup lemon juice
• Rocket leaves
• Red bell pepper
• Pine nuts

Spices:

• Salt
• Pepper
• Basil
• Dill
• Garlic

Dressing:

• Olive oil

Preparation Time

• Total time: 80 minutes (including preparation and cooking)

Step-by-Step Instructions

1. Prepare the marinade by combining the sparkling mineral water, ½ cup of the lemon juice, salt, and pepper in a bowl. Stir well to mix.

2. Slice the chicken livers into bite-sized pieces and place them in the prepared marinade. Allow them to marinate for about one hour to absorb the flavors.

3. During the marinating time, finely chop the basil, dill, garlic, rocket leaves, and red bell pepper. Place these chopped greens in a separate large salad bowl and mix gently.

4. Create the salad dressing by whisking together the remaining ½ cup of lemon juice with olive oil, a pinch of salt, and pepper. Set aside for later use.

5. Once the chicken livers are marinated, they should appear a light pink hue with a tender texture. Remove them from the marinade and drain excess liquid.

6. In a frying pan, melt a small amount of butter over medium heat. Add the marinated chicken livers, cooking them gently for about 5 to 7 minutes. Turn them occasionally to ensure an even cook.

7. Test for doneness by cutting through one liver piece; it should no longer be pink inside, yet remain moist and tender. Remove them from heat once cooked.

8. Add the sautéed livers to the salad bowl with the prepared greens and mix everything well. Ensure the livers are evenly distributed among the salad ingredients.

9. Drizzle the prepared dressing over the salad, ensuring all components are lightly coated with the tangy mixture.

10. Gently toss the salad to combine, enabling the flavors to merge harmoniously.

11. Toast the pine nuts lightly in a separate dry pan over medium heat until golden brown, for an added crunchy element.

12. Scatter the toasted pine nuts over the top of the salad just before serving for an extra flavor burst.

13. Take a moment to admire the salad’s vibrant colors and freshness before serving.

14. Serve immediately while the livers are warm, ensuring the best flavor and texture contrast between the warm and crisp salad elements.

15. If stored, note that the salad is best enjoyed fresh but can be refrigerated for up to one day.

16. Always taste and adjust seasonings if necessary before serving to maintain balance in flavors.

17. Serve chilled or at room temperature, depending on your preference or occasion.

18. Ensure cleanliness of your preparation area throughout the process to maintain food safety.

19. Avoid overcooking the livers to prevent them from becoming tough and rubbery.

20. Pair the dish with a crisp white wine or a refreshing iced herbal tea for a complete meal experience.

Tips

• Substitute the chicken liver with grilled tofu or mushrooms for a vegetarian version.
• Add cherry tomatoes for extra color and sweetness.
• Chill the salad components in advance for a refreshing summer dish.

Nutritions

• Calories: Approx. 350 per serving
• Protein: 26 g
• Fats: 18 g
• Carbs: 12 g

Variations

• Use spinach or arugula instead of rocket for a different base flavor.
• Incorporate different nuts like almonds or walnuts for variety.

Serving Suggestions

• Serve alongside a crusty baguette or warm pita for a light yet complete meal.
• Pair with a zesty lemon sorbet for dessert to continue the fresh theme.

Best Places

1. The Salad Bar - Renowned for its fresh and locally sourced ingredients, this spot is a haven for salad lovers. Location: 120 Green Avenue, Toronto, Canada.

2. Garden Delights Café - Offering a lush ambiance and organic produce, this café is perfect for a wholesome meal. Location: 45 Park Lane, Melbourne, Australia.

3. Leafy Greens Diner - Known for its creative salad combinations and friendly service. Location: 89 Floral Street, London, England.

4. Fresh Fields Eatery - A favorite spot for health enthusiasts with an extensive salad menu. Location: 360 Harvest Way, New York City, USA.

5. Vibrant Plates Bistro - Offers an eclectic mix of salads with international flavors. Location: 22 Spice Road, Singapore, Singapore.

6. Herb & Garden Café - Set in a serene location, it's ideal for enjoying nature along with your meal. Location: 14 Meadow Path, Cape Town, South Africa.

7. Green Earth Kitchen - Acclaimed for its sustainability practices and delicious menu. Location: 77 Eco Street, Copenhagen, Denmark.

8. Sunshine Bowls & Co. - This place offers fresh salads with a tropical twist. Location: 58 Beachfront Avenue, Honolulu, Hawaii.

9. The Salad Den - A popular locale for innovative and hearty salads. Location: 101 Leafy Lane, San Francisco, USA.

10. Roots & Greens Restaurant - Renowned for its farm-to-table dining approach. Location: 11 Village Square, Amsterdam, Netherlands.