This is a salad, I love.. its my own creation.. To be fair…this used to my regular order at one of my favorite restaurants.. and one fine day when I couldn’t find it on the menu.. I asked the waiter and he told me it was discontinued!! (what a cruel thing to do!). I was left with no choice but to try to recreate it myself.. and over time I have come very close (I think…).

Chicken Liver Salad

Serves 1-2 persons (depends on what you are eating it with… )    Download Recipe Card

Ingredients

• A bunch of Rocket Leaves (also known as Arugula or Roquette)
• 450 gm. Chicken Liver
• 1 Pomegranate
• 1-2 tsp. Pomegranate Molasses
• 1/2 tsp. Red Chili Powder
• 1/2 tsp. Salt
• 1/2 tsp. Chat Masala
• 2 tsp. Brown Sugar
• 1 tsp. Vinegar
• 1 tsp. Soy Sauce
• 1 tbsp. Oil
• 2-3 tsp. Crushed Garlic

Ingredients for Salad Dressing:

• 2 tbsp. Pomegranate Molasses
• 1 Lemon  (Juice)
• 2 tbsp. Olive Oil
• a pinch of freshly crushed black pepper

Directions:

1. Sauté the garlic in oil on about medium heat, for a couple of minutes.
2. Add the liver and fry for a couple of more minutes and then add salt, chili, vinegar, soy sauce & chat masala and cook covered until its done.(about 15 minutes …)
3. Then add the brown sugar and the 1 tsp. Pomegranate molasses (to add the sweet touch) for a few minutes and beautiful glaze comes on top. (DO NOT over cook the liver , or else its gets hard and chewy!). Liver is done.. let it cool down and come to room temperature.
4. Mix all the dressing ingredients together and give it a good shake. Dressing done.
5. Now place the rocket leaves around in the serving plate, put the liver in the middle and sprinkle the pomegranate seeds over the rocket leaves.
6. Pour the dressing, right before serving it and Enjoy!

You can also throw in some walnuts or pecans on top!.. I an not a huge NUT case , sorry fan…(LOL).

Until next time, Ciao.

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