Skip to main content New<> this month
Get the Allrecipes magazine

Hot Chicken Liver and Fennel Salad

Rated as 4 out of 5 Stars

"Fennel, which has a sweet licorice flavor, adds an exotic touch to this warm salad."
Added to shopping list. Go to shopping list.

Ingredients

30 m servings 348
Original recipe yields 4 servings

Directions

{{model.addEditText}} Print
  1. Divide spinach between 4 salad plates.
  2. 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.
  3. 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.
  4. 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.
  5. Spoon mixture over individual salads and garnish with fennel leaves. Serve immediately.

Nutrition Facts


Per Serving: 348 calories; 25.7 6.3 23.5 411 831 Full nutrition

Explore more

Reviews

Read all reviews 3
Most helpful
Most positive
Least positive
Newest

I approached this recipe with trepidation. I had fresh fennel and was looking for a recipe, and we like liver (I fear we may be in the minority, here). It seemed like such an unusual mix of in...

I liked this dish as did my two boys (I had my doubts about them but made it anyway). I too was looking for something different to do with fennel and thought this looked good...and talk about he...

Individually the ingredients are fine; collectively it did not work. The chicken liver flavor dominated. Next time I will make pate from the liver and but the fennel in a cold salad. This was a...