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Chicken Liver Salad with Raspberry Dressing: This chicken liver recipe is ideal as a starter or light meal.

This recipe consist of a mix of a green leaves salad served with tomatoes, mushrooms, potatoes and croutons. the whole lot is then topped with pan fried chicken livers cooked in garlic and deglazed with Raspberry vinegar. The salad is then dressed with a Raspberry vinegar dressing.

Ingredients for 2 people:

2 handful of mixed salad leaves ( washed and trimmed)
6 chicken livers ( 3 per person)
2 tablespoon of raspberry vinegar ( to deglaze)
5 cherry tomatoes cut in half
2 boiled potatoes (sliced or diced)
100 grams of button mushrooms
1 shallot
1 slice of bread diced and pan fried in oil ( croutons)

For the dressing:
1 pinch of salt and pepper
1 tablespoon of raspberry vinegar
1 teaspoon of dijon mustard
3 tablespoon of sunflower oil (you can also use vegetable oil)

Cooking the chicken livers: medium heat
**In the video I mention 10 minutes but I used large chicken liver**

However, cooking time varies depending on liver sizes. Generally you have to cook the livers 3 to 4 minutes on each side (to get a pink/ rose color) cooked them longer if you like them well done.

Be careful if you cook the livers too much they will become dry.

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