CHICKEN LIVERS ON A WITLOOF & WALNUT SALAD WITH WALNUT OIL DRESSING - Cuisine Magazine - From New Ze
Trimmed chicken livers and crispy walnuts atop vibrant witloof, drizzled with raspberry vinaigrette; finish with a pan-seared shallot glaze.
Ingredients
- 800g chicken livers
- 3 heads witloof
- 1 cup walnut halves, fresh if possible
- 4 tablespoons raspberry vinegar
- 4 tablespoons walnut oil
- butter and olive oil, for frying
- 4 shallots, finely chopped
- sprigs of fresh chervil, to serve
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