Chicken liver & blackberry salad

Name: Chicken liver & blackberry salad
Prep time: 2 min
Cook time: 13 min
Total time: 15 min
Yield: 4
Ingredients: 400 g pack Essential British Chicken Livers; 150 g pack blackberries; 100 g pack Waitrose Duchy Organic Babyleaf & Rocket; 100 g pack ciabatta croutons

A vibrant but easy summer salad – ready in just 15 minutes.

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Serves4
CourseMain meal
Prepare2 mins
Cook13 mins
Total time15 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

400g pack Essential British Chicken Livers
150g pack blackberries
100g pack Waitrose Duchy Organic Babyleaf & Rocket
100g pack ciabatta croutons

Pat the livers dry on kitchen paper, then trim if required and season. Sear in butter until golden and cooked according to pack instructions.
Set aside on a plate to keep warm and wipe out the pan. Mash 75g blackberries in the pan with 2 tbsp red wine vinegar and a pinch of sugar until syrupy. Whisk in 3 tbsp oil to make a dressing, then season to taste, adding more vinegar or oil if needed.
Scatter the salad leaves over 4 plates, then top with the livers, the remaining blackberries and half the croutons. Drizzle the blackberry dressing over to serve.

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