Spiced Chicken Liver Salad with Fresh Mint and Pine Kernels

Name: Spiced Chicken Liver Salad with Fresh Mint and Pine Kernels
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 3 tablespoons grapeseed or groundnut oil; 3 tablespoons walnut or hazelnut oil; 2 tablespoons sherry vinegar; Salt; 1 tablespoon soy sauce; 2 teaspoons ground cinnamon; 1 rounded teaspoon cumin seeds; 2 teaspoons ground paprika; 500g (1lb) chicken livers; 1 small frisée lettuce; 1 rounded teaspoon caster sugar; 3–4 pinches of chilli powder; 1 large garlic clove, chopped finely; Generous handful of fresh mint leaves; 25g (1oz) pine kernels

Preparation info

Serves
4

Difficulty
Easy

Appears in

Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

About

Warm salads are perfect for a quick-to-prepare, light meal. This dish has a somewhat Middle Eastern character to it. The combination of textures with the warm, spicy chicken livers and the crisp salad leaves is truly delicious.

Ingredients

3 tablespoons grapeseed or groundnut oil
3 tablespoons walnut or hazelnut oil
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Europe
United Kingdom
Spicy

Method

Put the oils into a mixing bowl and stir in the ground paprika and cinnamon, the cumin seeds, the caster sugar and the chilli powder. Then add the chicken livers and stir them around with a wooden spoon to coat them thoroughly with the oil and spice mixture.

Separate the frisée leaves. Wash them under cold running water and dry them fairly thoroughly using a salad spinner or by gently p