A Warm Winter Salad with Duck Livers and Hazelnut Oil Dressing

Preparation info

  • Difficulty


  • Serves


Appears in

Simply Delicious 2

Simply Delicious 2

By Darina Allen

Published 1990

  • About


  • 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. ( cup) wine vinegar
  • salt and freshly ground pepper


  • 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.