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Warm roasted chicken livers on chicory-and-potato salad

Warm roasted chicken livers on chicory-and-potato salad

15 to 20 minutes

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Warm roasted chicken livers on chicory-and-potato salad

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 to 20 minutes

Ingredients

500 g free-range chicken livers
Extra-virgin olive oil
2 tablespoons balsamic vinegar
1 crushed clove garlic
Sea salt and milled black pepper
2 heads chicory, rinsed
500 g baby potatoes, halved and steamed
Shreds of salad onion for garnishing

Method

Rinse and dry the chicken livers. Halve or quarter depending on size and trim neatly.
Place in a single layer in a baking tin. Add 2 tablespoons olive oil, all the vinegar, garlic and seasoning.
Roast at 190°C for 15 minutes or until nicely browned but still pink inside.
Toss the chicory leaves and potatoes with olive oil and seasoning.
Arrange the warm chicken livers with the potatoes on four plates and spoon over the baking juices.
Tuck in chicory leaves and garnish with onion.