- Drain the chicken livers and cut into equal sized pieces.
- Heat the oil in a pan and add the shallots and red pepper. Stir-fry over a medium to low heat for 10 minutes until soft and the shallots are taking on a golden colour. Drain onto absorbent kitchen paper.
- Add the butter to the pan. Raise the heat until the butter melts and just begins to bubble, then add the chicken livers, garlic and tarragon. Cook for 6-8 minutes until the livers are cooked through.
- Add the soy sauce, sweet chilli sauce and sherry, along with the cooked shallots and peppers. Heat through until bubbling.
- Divide the salad between 8 serving plates. Cut the crusts off the bread and dice. Heat the sunflower oil in a pan and lightly fry the bread for 2-3 minutes, stirring continuously until pale golden, then drain the croutons onto absorbent kitchen paper.
- Divide equal amounts of the chicken-liver mixture between the 8 plates of salad and scatter with croutons. Season with freshly ground black pepper to serve.
If some of your guests don’t like liver, simply keep a little of the shallot and red pepper mixture back and toss with 30g (per serving) crumbled Cheshire cheese. Make a dressing by mixing 1 tsp honey, ½ tsp wholegrain mustard and 1 tbsp of orange juice. Scatter with croutons and drizzle over the dressing to serve.
