Chicken livers on sourdough toast with a parsley and caper salad

Tamara West

Ingredients

1 bunch	Flat leaf (Italian) parsley
3 sprigs	Tarragon
2	Shallots, or small red onion, very finely sliced
1 Tbsp	Capers, chopped
1	Lemon, juiced (or more to taste), half zested for salad
450 g	Chicken livers (Main)
1 scoop	Cornmeal flour, well seasoned, for coating
1 dash	Olive oil
1 knob	Butter
1 drizzle	Balsamic, or sherry vinegar
1 loaf	Sourdough bread

Directions

1. Make a herb salad using the leaves from a bunch of flat leaf parsley and a few sprigs of tarragon.
2. Add very finely sliced shallots (or a small red onion), chopped capers and the zest of half a lemon.
3. Cut cleaned chicken livers in half and dredge in well-seasoned cornmeal flour.
4. Heat olive oil with a little butter in a frying pan and sear the livers until coloured on each side.
5. Add balsamic (or sherry vinegar) and juice of half a lemon to deglaze the pan and coat the livers. Remove from heat.
6. Toast or grill thick slices of sourdough, dress the salad with olive oil and lemon juice and pile livers and salad on toast.

See Warren's other special breakfast recipes

• Potato nests with gravlax and an apple horseradish salad
• Walnut and raspberry pancakes with macerated strawberries and mascarpone cream
• Rhubarb fizz