Warm chicken liver salad

Ingredients for 4 servings:

• 250 g mixed leaf salad, torn into bite-sized pieces
• 2 tbsp parsley, freshly chopped, flat
• 2 tbsp chives, in rolls, fresh
• 4 tbsp olive oil
• 100 g shallot(s), finely chopped
• 1 large garlic clove(s), finely chopped
• 500 g chicken liver(s), halved
• 3 tbsp vinegar (raspberry vinegar)
• salt and pepper
• Baguette(s), to serve

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

as a main course

Toss the lettuce leaves with the parsley and chives and arrange on plates. Heat 2 tablespoons of oil in a pan over medium heat. Sauté the shallots and garlic for 2 minutes, until the shallots are soft but not browned. Add another tablespoon of oil to the pan and heat through. Add the chicken livers and cook for 5 minutes, adding more oil if necessary during cooking. Increase the heat, add the vinegar, and stir to combine. Season the livers with salt and pepper, drizzle the cooking juices over the lettuce leaves, and serve immediately with plenty of fresh baguette.