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Salad of chicken livers, pomegranate and hazelnuts
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Delicious gourmet salad featuring chicken livers, fennel, watercress, and tangy pomegranate dressing.
Ingredients:
  • 1 pink grapefruit
  • 1 bunch watercress, sprigs picked
  • 1 baby fennel, very thinly sliced
  • 150g hazelnuts
  • 1 pomegranate, seeds removed
  • 60.00 ml pomegranate molasses (see note)
  • 36.40 gm extra virgin olive oil
  • 40g unsalted butter
  • 500g chicken livers, cleaned, trimmed
Instructions:
  • Peel the grapefruit, making sure to remove all white pith, and cut the flesh into segments over a bowl to collect the juice. Combine grapefruit segments, cress, fennel, nuts, and pomegranate seeds in a large bowl.
  • Combine the molasses and oil with the juice in a bowl and whisk until well blended. Season to taste.
  • In a non-stick frypan over medium-high heat, melt butter. Season livers and cook for 1-2 minutes on each side until browned but still pink in the center. Toss with salad and pomegranate dressing before serving.

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