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Warm Chicken Liver Salad with Balsamic Vinegar
It was at a huge food fair that I first tried this salad. The stand belonged to a balsamic vinegar producer, and he had a chef churning out platefuls of the salad to show the versatility of balsamic vinegar.

Serves 4

3 tablespoons of extra virgin olive oil
500g organic chicken livers
1 tablespoon good, aged, balsamic vinegar
Sea salt and freshly ground black pepper to taste
1 x 225g mixed leaf salad


Put the oil in a frying pan and place over a medium-high heat.  When the oil is hot, add the livers and saute until crisp on the outside but still pink on the inside.  Take off the heat and immediately add the balsamic vinegar and salt and pepper to taste.  Mix well.

Divide the salad equally between 4 plates.  Arrange equal quantities of livers over the greens and drizzle a little sauce all over.  Serve immediately with good bread.
from Anissa Helou's The Fifth Quarter: An Offal Cookbook, available from Absolute Press, ISBN 1904573215
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