Chicken liver on crostini with warmed pear salad

Serve up a sophisticated starter with Mike Robinson's pan-fried chicken livers served with a delicious caramelised pear salad
By Mike Robinson
Chicken liver on crostini with warmed pear salad
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 20 minutes
  • Effort: medium



  • 8 chicken livers
  • plain flour, for dusting
  • 50 g butter
  • 1 onion, finely chopped
  • 1 clove garlic, finely chopped
  • 100 ml red wine
  • 50 ml balsamic vinegar
  • 1 slices of ciabatta bread
  • olive oil, for drizzling

For the warmed pear salad:

  • 1 tbsp brown sugar
  • 2 tbsp water
  • 2 Comice pears, quartered
  • 1 shallot, sliced
  • handful of rocket

For the salad dressing:

  • 1 tbsp lemon juice
  • 1 tbsp balsamic vinegar
  • 1 tbsp dark soy sauce
  • 1 tbsp olive oil


1. Dust the chicken livers in a little flour. Heat the butter in a frying pan and fry the chicken livers until just browned.

2. Add the onion and garlic to the pan and fry gently for 1-2 minutes.

3. Add in the red wine and balsamic vinegar, deglazing the pan by stirring it with a spatula. Season with salt and freshly ground pepper. Keep warm.

4. Toast the ciabatta under a grill until crisp.

5. Meanwhile, place the sugar and water in a saucepan. Heat through until the sugar has dissolved, then bring to the boil and cook briskly until the syrup caramelises, thickening and turning golden.

6. Toss the pears in the caramel for 2 minutes, then set aside.

7. To make the salad dressing, whisk together the lemon juice, balsamic vinegar, dark soy and olive oil.

8. Toss the shallots and rocket with the salad dressing and divide among 4 serving plates.

9. Drizzle the toasted ciabatta with olive oil and top each slice with a chicken liver and a little of the red wine mixture.

10. Place two pear quarters on top of each portion and serve at once with the ciabatta slices topped with the chicken liver mixture.

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