This salad recipe uses a fruity, honey-based dressing that works well with the richness of pan-fried chicken livers. Asparagus and pine nuts add colour and texture.
To make the dressing, remove the zest from two oranges, squeeze the juice and set aside. Peel and segment the remaining four oranges. Pour the oil and vinegar into a small pan. Add 6tbsp of the orange juice (reserving the rest), the zest, honey and raisins, then season well with salt and freshly ground black pepper. Whisk together. Bring gently to the boil, remove from the heat and set aside.
Step 2
To make the salad, put the pine nuts in a frying pan and heat gently to brown. Tip into a bowl to cool. Cook the asparagus for 5min in simmering salted water. Drain, then dry on kitchen paper.
Step 3
Cut off any sinew and fat from the livers, then pat dry on kitchen paper. Heat the butter in a large heavy-based pan and, when foaming has subsided, add the livers and cook on a high heat for about 5min or until well browned. Remove from the pan and keep warm.
Step 4
Add the remaining orange juice and the dressing to the pan. Allow to bubble for 1-2min, stirring and scraping the pan to dissolve any meat goodness.
Step 5
Divide the livers, orange segments, asparagus and rocket among six bowls. Scatter the pine nuts on top, spoon the dressing over and finish with a grinding of coarse black pepper. Serve at once.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
