Although warm salads may seem over-fussy or trendy, there are times when they are just right. Serve this delicious combination as either a starter or a light meal, with hunks of bread to dip into the dressing.
ingredients
serves 4
1/4 pound each fresh young spinach leaves, rocket and lollo rosso lettuce
2 pink grapefruit
6 tbsp sunflower oil
2 tsp sesame oil
2 tsp soy sauce
1/2 pound chicken livers, chopped
salt and black pepper
method
1. Wash, dry and tear up all the leaves. Mix them together well in a large salad bowl.
2. Carefully cut away all the peel and white pith from the grapefruit, then neatly segment them catching all the juices in a bowl. Add the grapefruit segments to the leaves in the bowl.
3. To make the dressing, mix together 4 tbsp of the sunflower oil with the sesame oil, soy sauce, seasoning and grapefruit juice to taste.
4. Heat the rest of the sunflower oil in a small pan and cook the liver, stirring gently, until firm and lightly browned.
5. Tip the chicken livers and dressing over the salad and serve at once.
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