Chicken liver & blackberry salad

Step by Step

Step 1

Pat the livers dry on kitchen paper, then trim if required and season. Sear in butter until golden and cooked according to pack instructions.

Step 2

Set aside on a plate to keep warm and wipe out the pan. Mash 75g blackberries in the pan with 2 tbsp red wine vinegar and a pinch of sugar until syrupy. Whisk in 3 tbsp oil to make a dressing, then season to taste, adding more vinegar or oil if needed.

Step 3

Scatter the salad leaves over 4 plates, then top with the livers, the remaining blackberries and half the croutons. Drizzle the blackberry dressing over to serve.