Seared Chicken Livers with Pancetta & Teriyaki Vinaigrette

Creative Cooking

Type of Dish Salad

Ingredients

  • 300 g (3/4 lb) chicken livers (trimmed)
  • 300 g (3/4 lb) Chinese leaf (thinly sliced)
  • 100 g (1/4 lb) pancetta (cut into lardons)
  • 60 ml (4 Tbsp) teriyaki sauce
  • 30 ml (2 Tbsp) balsamic vinegar
  • 30 ml (2 Tbsp) Extra virgin olive oil
  • 20 coriander leaves
  • 2 spring onions (thinly sliced)
  • to taste sea salt
  • to taste black pepper

Preparation

  1. Season livers with salt and pepper, sauté in a hot skillet until well coloured (about 4 minutes) add 2 Tbsp of teriyaki sauce stir for 30 to 40 seconds, remove livers from pan , leave to rest on a plate, reduce the teriyaki by 50 %. Pour teriyaki over the livers (keep warm)
  2. To make vinaigrette whisk together 30ml (2 Tbsp)balsamic, 30ml (2 Tbsp)olive oil and 30ml (2 Tbsp) teriyaki.
  3. Sauté pancetta in a hot pan for 2 to 3 minutes. (and reserve). In a large bowl dress the Chinese leaf with 2 Tbsp of Teriyaki vinaigrette. Arrange the dressed leaves onto 4 serving plates, pile up the warm livers and pancetta on top, garnish the top with spring onions and spring onions. Serve immediately.

Further Information

Yield 4

Preparation Time is approxmiately 30 minutes.

Cooking Time is approxmiately 10 minutes.

Rating:
85
4 votes
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