Hot Chicken Liver and Fennel Salad

Cooking Recipes Catalogue

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

INGREDIENTS (for 4 servings):


  • 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.