Hot Chicken Liver And Fennel Salad

Ingredients

• Servings: 4
• 4 cups spinach, rinsed and chopped
• 1 bulb fennel - trimmed, quartered and sliced
• 2 tablespoons butter
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 pound chicken livers, trimmed and sliced
• 1/2 cup chicken broth
• 1 teaspoon capers, chopped
• 4 anchovy filets, rinsed and chopped
• 1 teaspoon dried sage
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• divide spinach between 4 salad plates.
• in a large deep skillet, melt 1 tablespoon butter over medium heat; add fennel and cook for about 3 minutes or until tender. remove from skillet; set aside.
• in same skillet, heat remaining butter with olive oil; add garlic and cook for 1 minute. add chicken livers; cook for 3 to 4 minutes or until no longer pink in center.
• return fennel to skillet. add stock, anchovies, capers, sage, salt and pepper; cook over high heat for 2 to 3 minutes or until sauce is reduced slightly.
• spoon mixture over individual salads and garnish with fennel leaves. serve immediately.