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07 December 2012,02:35 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
10 minutes

Preparation Method :

  • Heat the butter with the oil in a large frying pan.
  • Add the chicken livers and cook over a high heat for 3-4 minutes, stirring frequently, until browned on the outside but still lightly pink inside.
  • Remove from the heat and stir in the vinegar and mustard, with salt and pepper to taste.
  • Arrange the salad leaves on 4 individual serving plates.
  • Spoon the hot chicken liver mixture on top of the salad leaves and sprinkle with the spring onions and parsley sprigs.
  • Serve immediately.



  • 50 grams butter 
  • 8 tablespoons Sesame oil 
  • 750 grams chicken livers, halved 
  • 4 tablespoons red wine vinegar
  • 2 teaspoon whole grain mustard
  • 500 grams mixed salad leaves 
  • 4 spring onions, thinly sliced 
  • Flat leaf parsley sprigs
  • Salt and pepper

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