Hot Chicken Liver and Fennel Salad

Fennel, which has a sweet licorice flavor, adds an exotic touch to this warm salad.

Step: 1

Divide spinach between 4 salad plates.

Step: 2

In a large deep skillet, melt 1 tablespoon butter over medium heat; add fennel and cook for about 3 minutes or until tender. Remove from skillet; set aside.

Step: 3

In same skillet, heat remaining butter with olive oil; add garlic and cook for 1 minute. Add chicken livers; cook for 3 to 4 minutes or until no longer pink in center.

Step: 4

Return fennel to skillet. Add stock, anchovies, capers, sage, salt and pepper; cook over high heat for 2 to 3 minutes or until sauce is reduced slightly.

Step: 5

Spoon mixture over individual salads and garnish with fennel leaves. Serve immediately.

Per Serving: 348 calories; protein 23.5g; carbohydrates 6.3g; fat 25.7g; cholesterol 410.6mg; sodium 831.3mg.

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