Warm Chicken Liver and Apple Salad

Once upon a time, this girl didn’t like liver. No, make that couldn’t stand liver, rather. Hated the stuff. Gagged on it, even.

But then she learned that liver was absolutely mega-super-good for her body, one of the most nutritious foods that she could ever put in it, in fact. So she vowed to herself that she would convince her brains to learn to at least pretend to like the stuff, so she could incorporate it to her diet two to three times a month.

But then, the strangest thing happened: not only did she eventually learn to like it, but she in fact started to love and even crave this superfood.

Warm Chicken Liver and Apple Salad | thehealthyfoodie.com

Ha! That did not happen overnight, though, for I must admit that liver is an acquired taste. The first time I prepared it, it really wasn’t all stars and rainbows for me, let me tell you. I had to really force myself to finish my plate that night.

But then I had it againand again, and again. Slowly but surely, this organ meat kinda grew on me. I guess you could say that I eventually acquired the taste. Tamed it. Totally.Conquered.It.

When prepared right, liver can be quite delicious, you know. If you aren’t sold on the idea yet, I honestly think that this salad is a very good place to start.

Warm Chicken Liver and Apple Salad | thehealthyfoodie.com

One of the key rules to always keep in mind when preparing liver is that you absolutely can not overcook it. If you do, it’ll become dry and grainy and real tough to chew. Not good, not good at all! But cook it just right and it’ll stay soft and tender and super juicy for you.

Pair it with the right ingredients and it’ll become a real treat to eat, I swear. Maybe not the first time, or the second, or even third. But eventually, it will…

So make sure you cook your chicken livers over very high heat. Sear them for only 45 seconds to one minute per side, until they get nice and brown and crispy on the exterior but remain slightly pink on the interior.

Warm Chicken Liver and Apple Salad | thehealthyfoodie.com

Remove your chicken livers to a plate and add the apples, onion, salt and pepper to the pan.

Don’t be afraid to add more fat if you need to (ghee adds so much depth and richness to this dish, just saying…) and cook over medium heat until both the onions and apple wedges start to caramelize and take a nice golden coloration, about 5 minutes total.

Warm Chicken Liver and Apple Salad | thehealthyfoodie.com

Deglaze the pan with the balsamic vinegar and then add the raisins, hazelnuts and rosemary. Stir to combine, then add chicken livers and their juices back to the skillet.

Give this one final stir, kill the heat, cover and allow to rest for about 5 minutes, to finish cooking the liver.

Warm Chicken Liver and Apple Salad | thehealthyfoodie.com

Now seriously, can you honestly say that this doesn’t look yummy?

I’m telling you, the intensity, depth and variety of flavors that you get with each bite is simply mind blowing. Between the soft sweetness of the apples, the delicate nuttiness of the caramelized onions, the crunchy earthiness of the toasted hazelnuts and the tangy kick of the vinegar, you almost forget about the fact that there is actually *gasp* liver on your plate.

Warm Chicken Liver and Apple Salad | thehealthyfoodie.com

To serve, divide a bunch of mixed greens and endive leaves between two plates and arrange the chicken livers and apples over that beautiful bed of greens.

Warm Chicken Liver and Apple Salad | thehealthyfoodie.com

Top with a generous drizzle of that delicious Creamy Hazelnut Vinaigrette and dig right in!

I’m telling you, if this salad doesn’t make you a believer, nothing will!

As for me, I think it’s time I tackled other organ meats, like tongue and heart for instance. I have a few of those in my freezer that have been patiently waiting their turn. I say they deserve my attention at long last…

Then it’ll be smoked herrings and sardines’ turn.. Surely I can make them into something fun and delicious to eat and get them Omega 3s in me, dontcha think?

Surely I can…

Warm Chicken Liver and Apple Salad

Yield: Serves 2

NF based on 1 of 2 servings

Warm Chicken Liver and Apple Salad

INGREDIENTS

INSTRUCTIONS

  1. Rinse the chicken livers under cold running water. Drain well, pat dry and remove white connective tissue, if any; season liberally with salt and pepper.
  2. Set a heavy bottomed skillet (cast iron preferred) with 1 or 2 tablespoons of cooking fat over high heat.
  3. When the pan is really nice and hot, add the chicken livers and sear for about 45 seconds to one minute per side, just long enough for them to get a beautiful dark brown and crispy exterior but remain slightly pink on the interior.
  4. Remove the liver to a plate and add the apples, onions, salt and pepper to the pan. Add more fat if necessary and cook over medium heat until both the onions and apple wedges start to caramelize and take a nice golden coloration, about 5 minutes total.
  5. Deglaze the pan with the balsamic vinegar and then add raisins, hazelnuts and rosemary. Stir to combine, then add chicken livers and their juices back to the skillet. Give this one final stir, kill the heat, cover and allow to rest for about 5 minutes, to finish cooking the liver.
  6. Meanwhile, add all the ingredients for the vinaigrette to a small food processor and process until smooth and creamy.
  7. Divide the mixed greens and endive leaves between two plates and arrange the chicken livers and apples over the bed of greens.
  8. Drizzle with the creamy hazelnut dressing and serve immediately.
http://thehealthyfoodie.com/warm-chicken-liver-apple-salad/

Warm Chicken Liver and Apple Salad | thehealthyfoodie.com

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Comments

    • says

      I haven’t been lucky enough to get my hands on any other kind… No, wait, that’s not true. I have pork liver in the freezer right now, and I have lamb liver coming soon (as well as the rest of the lamb!) I so can’t wait for that, lamb would be my favorite meat in the whole wide world. I think the first thing I’ll be having is the liver. Then I’ll let you know.

      But honestly, between chicken and beef, it’s a toss. They’re very different and I like ‘em both, but I think maybe the chicken would be a tad “easier” on the palate. So perhaps you should start there!

  1. Tina Edwards says

    I made this tonight for my husband and I and it blew us away how much flavor this dish had!! It was out of this world. We have access to pastured chicken livers and try to eat them at least weekly and my husband (and me, too) want to have them this way a lot of the time. Thanks for such an awesome recipe!!

    • says

      Aw yay! Thanks so much for this amazing feedback, Tina. So happy you and hubby loved the dish. And lucky you for having easy access to such great liver! I have to get way out of my way to get mine, but it’s well worth it in the end.

  2. Dana says

    Great recipe, thanks! My husband loved it. I did not have raisins and hazelnuts so I replaced them with honey and almonds. Tasty!

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