It can’t get any easier than tossing store-bought greens with store-bought dressing. The special touch? Chunks of chicken liver, mangoes, and even crunchy cornicks!
Serves 4 Prep Time 8 minutes Cooking Time 4 minutes
2 tablespoons olive oil
4 pieces chicken liver
freshly ground pepper
1 tablespoon cornstarch
1 bag store-bought mixed greens
1 small carrot, julienned
1/4 piece ripe mango, cubed
1 tomato, cubed
2 tablespoons grated Parmesan cheese
2 tablespoons cornicks
1 tablespoon chopped basil
3 to 4 tablespoons store-bought ranch dressing
1 In a sauté pan, heat olive oil over moderate heat. Season chicken liver with sea salt and freshly cracked pepper, coat with cornstarch. Cook for 2 minutes on each side.
2 In a large bowl, combine mixed greens, carrots, mangoes, tomatoes, Parmesan cheese, cornicks, and chopped basil. Toss with 3 tablespoons salad dressing. Transfer salad to a plate and top with the pan-seared chicken liver.
Salad dressing tip: You can make your own dressing up to a week before the party: Blend 2 tablespoons mayonnaise, 1 tablespoon mustard, 4 tablespoons red wine vinegar, 2 tablespoons sugar, 1 small onion (chopped) until smooth and thick then drizzle in 1/2 cup canola oil. Season with salt and pepper.
Photography by David Hanson â”‚ Food Preparation by Melissa Sison of Soco Private Dining Reservation (Gen. Segundo St. Cor. Gen. Capinpin St., San Antonio Village, Pasig City; Tel. Nos. 620-6293, 910-0724) â”‚ Styling by Pau
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