Recipe | Chicken liver, broad bean and parsley salad

As asparagus season ends, broad bean season begins. It’s rather neat, isn’t it? The little pale green nuggets work well enough quickly blanched and served with some shaved Parmesan, tarted up in a salad like this one, or pureed with mint, pine nuts and yet more Parmesan for a sort of late spring pesto. Stevie Parle does them with morcilla (Spanish black pudding) and smoked paprika; as good a broad bean dish as I’ve found. If feeling industrious it’s worth double-podding them – particularly later in the season when the leathery pods within can be quite tough.

Serves 2 as a main, 4 as a starter
500g broad beans
400g chicken livers
A handful of flat leaf parsley
Parmesan cheese
1/2 tsp Dijon mustard
1 tsp honey
1 tablespoon balsamic vinegar
3 tablespoons olive oil
Half a clove of garlic, crushed
Salt and pepper

– Pod (or double pod if you can be arsed – I couldn’t) the beans and set aside. Cut the livers into chunks and trim the chicken livers of any bile and connective tissue and wash. Dry thoroughly.

– Bring a pan of salted water to the boil and add the beans. Simmer for 2 minutes, drain and run under a cold tap for a minute or so. Heat a little oil in a frying pan. Cut the livers into chunks and fry for a couple of minutes on each side, seasoning with salt and pepper as you go.

– Remove from pan to rest. Whisk together the mustard, honey and vinegar, then slowly add the oil. Finally whisk in the garlic, and season with salt and pepper.

– Serve the livers with the broad beans and parsley leaves, spoon over some dressing and grate over a little Parmesan.

PS. It could be argued that this would be better with a sharper vinegar like sherry. You could deglaze the pan with the vinegar, scraping up all the lovely little caramelized bits of liver, before pouring into a small mixing bowl and continuing with dressing as before. Your call. My sister is a slut for balsamic vinegar – in fact she licked her plate clean. Seriously.


20 Comments

Filed under Recipes

20 responses to “Recipe | Chicken liver, broad bean and parsley salad

  1. Tes

    We love chicken liver. This is a very interesting way to prepare it. I will definitely try this soon.

  2. Nim

    haven’t cooked chicken livers for ages- talked about cooking them for a while recently but this recipe looks like it could be the one…..thanks for the inspiration again.

  3. That looks bloody delicious, with a big chunk of good bread to mop up the tasty juices. I’ve actually printed the recipe to take on holiday because I don’t think I can wait until I get back. How utterly delectable!

    • Oh that’s good to hear – where are you going? (And yes, bread a must) J

      • Sicily…so should *hopefully* be able to get all of the ingredients. Chicken livers, broad beans and parsley are some of my favourite things, so thank you for the recipe! Will let you know if it gets done. Must. Finish. Packing.

  4. I’ve never been the hugest fan of liver but that looks delicious.

    (My sister would beat me up if I ever called her a slut…)

  5. Sounds lovely – I *adore* broad beans – except for the parsley, which I can’t abide. What would you suggest as an alternative? Watercress maybe? Pea shoots?

    • Sorry for slow response Hugh…no parsley either? I really HATED parsley for ages and basically forced myself to eat it every day until I liked it, and it is now probably my favourite herb. But pea shoots spot on for this, J

  6. Nina

    There just aren’t enough enticing liver recipes around! This looks lovely for this weather though, can’t wait to try it… Do you have any ideas for doing something equally summery with lambs liver?

    • Funnily enough my Dad had lamb’s liver in a rezzy the other night, though it was with mash so not that summery. Peas and mint spring to mind as good, simple lamb’s liver accompaniments.

  7. Nibbles

    Definitely going to cook this tomorrow. Can’t wait! Btw I accidentally voted your recipe down. Soz. Those little thumbs come up tiny on an iPhone. Yours, Nibs 🙂

  8. Nibbles

    … Yes, this combines two of my favourite ingredients and it’s easy to make. I can see myself cooking this a lot lot lot!

  9. Hello James. I just discovered your blog and I really enjoy all your recipes and ideas as well as your videos.
    I will be coming back for more.
    Great recipe by the way. Gimme chicken livers any time…

  10. Hello,

    We bumped into your blog and we really liked it – great recipes YUM YUM.
    We would like to add it to the Petitchef.com.

    We would be delighted if you could add your blog to Petitchef so that our users can, as us,
    enjoy your recipes.

    Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
    and benefit from their exposure on Petitchef.com.

    To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on “Add your site”

    Best regards,

    Vincent
    petitchef.com

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s