A Warm Winter Salad with Duck Livers and Hazelnut Oil Dressing

Preparation info

  • Difficulty


  • serves


Appears in

Darina Allen's Simply Delicious Suppers

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • About


  • 4 leaves of butterhead lettuce
  • 4 sprigs of watercress
  • 2 large leaves of iceberg lettuce
  • 4 leaves of radicchio trevisano or 4 leaves of oakleaf lettuce
  • 55 g grated carrot
  • 55 g grated celeriac
  • salt and freshly ground pepper
  • butter for frying
  • 6 fresh duck livers or, if unavailable, chicken livers
  • 12 chicory leaves

Hazelnut Oil Dressing

  • 6 tablespoons hazelnut oil
  • salt and freshly ground pepper
  • 2 tablespoons wine vinegar


  • 1 tablespoon chopped chives


Wash and dry the salad leaves and tear them into bite-sized pieces. Whisk together the ingredients for the dressing. Toss the grated carrot and celeriac in approximately 3 tablespoons 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.