• 6 fresh duck livers or, if unavailable, chicken livers
• ½ oz (15 g/1 tablesp.) butter
• 12 chicory leaves
• 4 ozs (110 g/1 cup) grated celeriac
• 4 ozs (110 g/1 cup) grated carrot
• 4 leaves of butterhead lettuce
• 4 sprigs of watercress
• 2 large leaves of iceberg lettuce
• 4 leaves of raddichio trevisano or 4 leaves of oakleaf lettuce

Hazelnut Oil Dressing

• 6 tablesp. hazelnut oil
• 2 tablesp. (⅛ cup) wine vinegar
• salt and freshly ground pepper

Garnish

• 1 tablesp. chopped chives

Wash and dry the salad leaves and tear them into bite-sized pieces. Whisk together the ingredients for the Dressing. Grate the carrot and celeriac on the large part of the grater and toss in 3 tablespoons approx. of Dressing. Taste and season with salt and freshly ground pepper if necessary. Toss the salad leaves in a little more of the Dressing—just enough to make the leaves glisten.

Melt the butter in a sauté pan, season the livers and cook over a gentle heat. While the livers are cooking, arrange 3 leaves of chicory in a star shape on each plate. Put a mound of salad leaves in the centre with some celeriac and carrot on top. Finally, cut the livers in half and while still warm arrange 3 pieces on each salad. Sprinkle with chopped chives and serve immediately.