Chicken Liver Salad with Arugula, Pomegranate and Figs

Rich chicken livers are a perfect match with bitter, peppery arugula, sweet earthy figs (or refreshingly tangy grapefruit) in this warm, nutritious salad with a sweet pomegranate dressing. It’s easy to make, delicious and so versatile. Feel free to add some boiled green beans, sliced mushrooms, onions or fennel to make the salad even more interesting and fun to eat. For extra crunch and texture, sprinkle some toasted nuts over.
Chicken liver, aka "nature's multivitamin" is an exceptionally healthy, one of the most nutrient-dense superfood available.
Pomegranate molasses (available on Amazon or middle eastern grocery stores) is reduced pomegranate juice that’s dark, intensely tart, fruity with subtle sweetness. A little bit of pomegranate molasses goes a long way for the dressing. When buying pomegrante molasses, make sure you get the one made from 100% pomegranate.


A few fresh figs, halved (or 1 Grapefruit) 70 g Arugula 1 Pomegranate, halved 2 tbsp Pomegranate molasses 2 tbsp Extra virgin olive oil 40 g Unsalted butter 500 g Chicken livers, cleaned, trimmed Sea salt Freshl milled black pepper

Half or quarter the figs. If using grapefruit, peel, removing any white pith, then cut the flesh into segments over a bowl to catch the juice. Place figs or grapefruit segments in another large bowl with the arugula. Using the sharp tip of a knife, remove the pomegranate seeds and add to the salad.
Add pomegranate molasses and oil to the juice bowl and whisk to combine. Season to taste.
Melt butter in a non-stick frypan over medium-high heat. Season livers and cook for 1-2 minutes each side until browned but still pink in the centre. Toss with salad and pomegranate dressing, then serve.

1 Comment:

Judee 30/9/26 12:08: Hi Angie, I've been seeing a lot of recipes that include arugula and fresh figs. This recipe is very different and interesting.