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Hot Chicken Liver and Fennel Salad

Hot Chicken Liver and Fennel Salad
Hot Chicken Liver and Fennel Salad might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains around 22g of protein, 25g of fat, and a total of 339 calories. A mixture of anchovy filets, bulb fennel, salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes approximately 30 minutes. It is a good option if you're following a gluten free, primal, and דל פחמימות, diet.

Instructions

1
Divide spinach between 4 salad plates.
Ingredients you will need
SpinachSpinach
2
In a large deep skillet, melt 1 tablespoon butter over medium heat; add fennel and cook for about 3 minutes or until tender.
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ButterButter
FennelFennel
Equipment you will use
Frying PanFrying Pan
3
Remove from skillet; set aside.
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Frying PanFrying Pan
4
In same skillet, heat remaining butter with olive oil; add garlic and cook for 1 minute.
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Olive OilOlive Oil
ButterButter
GarlicGarlic
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Frying PanFrying Pan
5
Add chicken livers; cook for 3 to 4 minutes or until no longer pink in center.
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Chicken LiverChicken Liver
6
Return fennel to skillet.
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FennelFennel
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Frying PanFrying Pan
7
Add stock, anchovies, capers, sage, salt and pepper; cook over high heat for 2 to 3 minutes or until sauce is reduced slightly.
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Salt And PepperSalt And Pepper
AnchoviesAnchovies
CapersCapers
SauceSauce
StockStock
SageSage
8
Spoon mixture over individual salads and garnish with fennel leaves.
Ingredients you will need
FennelFennel
9
Serve immediately.

Equipment

DifficultyMedium
Ready In30 m.
Servings4
Health Score64
Gluten FreeVery Healthy
DietsGluten Free
Dish TypesLunchMain CourseMain DishDinner
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