RACHEL LETT
Up until the age of 20, I was adamant that I hated liver and ginger. I longed to like them, so would always tip my toe in to trying them, in case my taste changed. It wasn’t until I tried this salad, that I finally discovered how delicious both liver and ginger can be. Now I love both, and don’t need any persuasion to eat them. They say that a picky eater needs to try a food 20 times before they can begin to enjoy it. Perhaps that’s what happened here, or maybe this is just simply, a darn good salad.
Warming Ginger, Walnut & Chicken Liver Salad
SERVES 4
30g walnuts
400g chicken livers, organic and higher welfare if possible
2 garlic cloves, thinly sliced
2 tablespoons ginger, peeled and grated
2–3 tablespoons of apple cider vinegar
salt and pepper
mixed salad leaves
olive oil
butter
Ingredients
Preheat the oven to 180°C (356°F). In a baking tray, add the walnuts, a knob of butter (without is dairy free) and a pinch of salt. Put it in the oven for a couple of minutes to melt the butter. Toss the walnuts in the butter and allow to toast for a further 10 minutes, until nicely golden. Keep a close eye as the walnuts can burn very easily. Set aside
Heat a knob of ghee (without if dairy free) and a glug of olive oil in a heavy based pan over a high heat.
Add the chicken livers, garlic and ginger, stir well, and cook for 2–3 minutes on one side. Turn the livers over and cook for another 2–3 minutes, until browned.
I like chicken livers quite rare, so if you want the more cooked, brown for a little longer.
While the liver cooks, prepare a bed of salad leaves on a platter.
At the end of cooking, season the liver with salt and pepper and stir in 2 tablespoons of apple cider vinegar. This will sizzle off quickly.
Serve on top of the bed of salad leaves, and top with walnuts, a sprinkle of apple cider vinegar, a lick of olive oil, and season with salt and pepper.