Chicken Liver Salad

Ingredients

• 150 g Green beans, trimmed
• 200 g Chicken liver
• 1 tbsp Olive oil
• 1 head Chicory
• 100 g Watercress, fresh
• 3 tbsp Balsamic vinegar
• 1 tsp Rosemary, dried

Method

1. Trim the chicken livers and separate the chicory leaves.
2. Cook the green beans in a pan of boiling water for 3 mins, drain and keep warm.
3. Toss the chicken livers in the olive oil and rosemary.
4. In a large non-stick pan, cook the chicken livers over a high heat for 5-6 mins until cooked through and golden brown.
5. Arrange the beans on serving plates with the chicory leaves and the watercress.
6. Add the vinegar to the pan to coat the chicken livers.
7. Place the chicken livers on top of the salad and drizzle the vinegar juice over the top to serve.