Warm chicken liver salad

Tracklements creates an inventive summer salad with pan fried chicken livers, lettuce leaves and a glug of balsamic vinaigrette
Warm chicken liver salad
  • Rating:
  • Serves: 2
  • Cook Time: 5 minutes
  • Prep Time: 5 minutes
  • Effort: easy


  • 200 g chicken livers
  • 50 g plain flour, seasoned with salt and pepper
  • knob butter
  • 3 tbsp balsamic vinaigrette, such as Tracklements
  • lettuce, leaves
  • crusty bread, to serve


1. Trim any green bits from the livers. Cut into bite sized pieces and roll in the flour until each piece is coated. Heat the butter in a frying pan until quite hot, then add the livers. Fry on a medium heat for 3 minutes or until brown on the outside but still pink in the middle.

2. Arrange the lettuce on the plates and put the livers on top. Return the same frying pan to the heat and warm the balsamic vinaigrette for a minute, pour over the livers and lettuce. Serve with crusty bread.

Recipe provided by Tracklements

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