Photo: Anna Pelzer
Hot Chicken Liver and Fennel Salad
12 ingredients
15 min + 15 min
4 servings
openrecipes
"Fennel, which has a sweet licorice flavor, adds an exotic touch to this warm salad."
Estimated Nutrition (whole recipe, rough)
809
Calories
94g
Protein
43g
Fat
11g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Chicken Liver | 100g cooked | 165 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Fennel | 1/2 bulb (87g) | 27 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 cups spinach, rinsed and chopped
- 1 bulb fennel - trimmed, quartered and sliced
- 2 tablespoons butter
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 pound chicken livers, trimmed and sliced
- 1/2 cup chicken broth
- 1 teaspoon capers, chopped
- 4 anchovy filets, rinsed and chopped
- 1 teaspoon dried sage
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes