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Mixed salad with chicken livers and pomegranate

Savory recipes Spring Summer Fall Winter Under 30 minutes Recette de fête Medium difficulty Poêle
Prep time
15 minutes
Cooking time
10 minutes
4 people


  1. Wash the lettuces and greens separately, then dry them with a salad spinner
  2. Peel the beetroot and radish, then cut them into thin slices with a mandolin
  3. Use a knife to peel an orange down to the pulp, then divide it into segments
  4. Make the vinaigrette
  5. Deseed the pomegranate
  6. Sauté the chicken livers in an well heated pan with a little olive oil, and add the sesame seeds just before the livers are finished cooking
  7. Set aside the livers and deglaze the pan with some vinegar
  8. Season the lettuce and greens with the vinaigrette, then arrange in a soup dish with the beetroot, radish, and chicken livers
  9. Just before serving, add the pomegranate seeds


  • 1 head of lettuce
  • 1 red chicory
  • 1 bunch of dandelion greens
  • 1 raw beetroot
  • 1 blue meat radish
  • 1 pomegranate
  • 200 g (7 oz) chicken livers
  • 1 orange
  • Salt, pepper
  • 1 tbsp balsamic vinegar
  • 3 tbsp oil
  • 1 tbsp sesame seeds


Fry pan

Fry pan

The benefits of cooking with a frying pan

With its round and shallow shape, this versatile utensil allows you to cook to your taste a variety of foods, from steaks to whole fish, burgers, meatballs, and all sorts of sauteed vegetables, pasta or cereals.


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