Miniketo
ES

Keto Salads

Hot Chicken Liver and Fennel Salad

This warm keto salad brings together tender chicken livers and crisp fennel in a savory sauce that feels indulgent yet is entirely low-carb. The combination of earthy liver and aromatic fennel creates a unique taste that even skeptics enjoy. It's one of my go-to recipes when I crave something rich and satisfying without spending hours in the kitchen. Packed with protein and ready in under 30 minutes, it’s a perfect choice for a nourishing lunch or light dinner.

15 min Prep time 15 min Cook time 30 min Total time 4 Servings 350 Calories
Hot Chicken Liver and Fennel Salad

Ingredients

  • cups spinach, rinsed and chopped
  • bulb fennel - trimmed, quartered and sliced
  • tablespoons butter
  • /4 cup olive oil
  • cloves garlic, minced
  • pound chicken livers, trimmed and sliced
  • /2 cup chicken broth
  • teaspoon capers, chopped
  • anchovy filets, rinsed and chopped
  • teaspoon dried sage
  • /2 teaspoon salt
  • /4 teaspoon ground black pepper

Instructions

  1. Step 1

    Warm a large deep skillet over medium heat and melt one tablespoon of butter. Toss in the sliced fennel and let it sizzle for about 3 minutes until it softens and picks up some golden color. Scoop it out and set it aside. In the same pan, heat the remaining butter and olive oil together. Stir in the minced garlic and let it release its aroma for about a minute. Carefully add the chicken livers, spreading them in a single layer, and cook for 3 to 4 minutes, turning them now and then, just until they are cooked through. Return the fennel to the skillet and pour in the chicken broth. Add the capers, anchovies, sage, salt, and pepper. Crank up the heat to high and let everything bubble for 2 to 3 minutes, stirring gently, until the liquid reduces into a light sauce that coats the livers and fennel. To serve, divide the fresh spinach onto plates and spoon the hot mixture right over the greens. The heat will slightly wilt the spinach, creating a perfect contrast. Garnish with a few fennel fronds and enjoy immediately.

Chef's Tip

For the best texture, I soak the chicken livers in milk for 30 minutes beforehand, then pat them completely dry. This mellows any strong taste and ensures a beautiful sear in the pan.

Storage Tips

This salad is best enjoyed fresh, but you can store leftovers in the fridge for up to 2 days. To reheat, warm gently in a skillet with a little broth to keep the livers tender.

Variation Tips

For a different twist, use calf's liver instead of chicken livers for a more robust flavor. You can also substitute the spinach with arugula or mixed baby greens if you prefer a peppery note. To make it dairy-free, simply swap the butter for extra olive oil or ghee. This salad pairs beautifully with steamed green beans or a creamy cauliflower puree.

Frequently Asked Questions