Seared chicken liver, fennel and radish salad

Allegra McEvedy's cumin-scented salad is a masterclass in textural contrasts, making the most of creamy, and inexpensive, chicken livers
By Allegra McEvedy
Seared chicken liver, fennel and radish salad
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 25 minutes
  • Effort: easy


  • 100 g white bread, cut into 3cm cubes
  • 1 tsp ground cumin
  • 1 tsp cumin seeds
  • 4 tbsp extra virgin olive oil
  • 1 bulb fennel
  • 200 g chicken livers
  • 200 g radishes, leaves on, roots trimmed
  • 1 tbsp vegetable oil
  • 2 heaped tbsp unsalted butter
  • sherry vinegar, to taste

Tips and Suggestions

Chicken livers are very cheap and versatile. They are available from supermarkets and butchers but do make sure they are really fresh when you buy them. Chicken livers tend to be well-prepared ready to use at home these days, but do make sure all the sinew and any dark or greenish bits are removed.


1. Preheat the oven to 200C/180C fan/Gas 6.

2. Put the bread cubes into a bowl and roll around with both types of cumin, a bit of salt and 2 tablespoons of olive oil. Spread out on a baking tray and bake for about 20 minutes, until golden brown, shuffling a couple times on the way.

3. Using a sharp knife or a mandolin, shave the fennel into long thin curves and curls. Immediately drop them into iced water and leave for about 15 minutes.

4. Trim the livers of any membrane or dark green bits. Lay out on a plate and season with some salt. Put them near the stove.

5. Cut the radishes straight down the middle so you get a plume of green leaves out the top of each side. Drop into the iced water with the fennel, swirl around to shift any grit, then take them out. Drain the radishes and fennel separately.

6. Put a wide, thick-bottomed saucepan on a high heat and have your livers and radishes within reach. Add the vegetable oil and, when its smoking, add the butter and seasoned livers. Let them get colour (2 minutes), then turn them, deglaze with a good splash of vinegar and quickly add the radishes. Shuffle the pan, stir all around and watch the greens wilt.

7. Take the pan off the heat. Add the croutons, quickly toss and then tip the whole lot into a bowl with the fennel. Stir, season, and dress with 2 tablespoons of olive oil and a splash more vinegar if you fancy it.
Eat immediately.

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