Hot Chicken Liver and Fennel Salad

SUBMITTED BY: Mabel

"Fennel, which has a sweet licorice flavor, adds an exotic touch to this warm salad."

RECIPE RATING:

Read Reviews (2)

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PREP TIME	15 Min
COOK TIME	15 Min
READY IN	30 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

4 cups spinach, rinsed and chopped
1 bulb fennel - trimmed, quartered and sliced
2 tablespoons butter
1/4 cup olive oil
2 cloves garlic, minced
1 pound chicken livers, trimmed and sliced
1/2 cup chicken broth
1 teaspoon capers, chopped
4 anchovy filets, rinsed and chopped
1 teaspoon dried sage
1/2 teaspoon salt
1/4 teaspoon ground black pepper

DIRECTIONS

Divide spinach between 4 salad plates.
In a large deep skillet, melt 1 tablespoon butter over medium heat; add fennel and cook for about 3 minutes or until tender. Remove from skillet; set aside.
In same skillet, heat remaining butter with olive oil; add garlic and cook for 1 minute. Add chicken livers; cook for 3 to 4 minutes or until no longer pink in center.
Return fennel to skillet. Add stock, anchovies, capers, sage, salt and pepper; cook over high heat for 2 to 3 minutes or until sauce is reduced slightly.
Spoon mixture over individual salads and garnish with fennel leaves. Serve immediately.

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REVIEWS

Reviewed on Jul. 7, 2004 by PETLADY1

I approached this recipe with trepidation. I had fresh fennel and was looking for a recipe,... MORE

Reviewed on Jun. 1, 2007 by Kim

I liked this dish as did my two boys (I had my doubts about them but made it anyway). I too... MORE

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Nutritional Information

Hot Chicken Liver and Fennel Salad

Servings Per Recipe: 4

Amount Per Serving

Calories: 358