Warm Chicken Liver Salad

I don't know why people buy "ready meals" from supermarkets.  They are expensive, unhealthily full of fat, sugar,  salt, preservatives and unmentionable e numbers and in my (limited) experience taste pretty awful.  There are alternatives to ready meals though, even if time and talent and cooking utensils are in short supply.  The above salad is a good example and took less time and effort than a so-called ready meal.

The free-range chicken livers I picked up from the farm shop would have served at least four as a starter and yet only cost £2.40 (from Sutton Hoo Chickens, a leading poultry farmer in Suffolk).  And if you wanted to serve them to guests at a party but felt £2.40 and five minutes prep was a bit mean you could always elevate and ennoble your salad by calling it salade tiède de foies de volailles.  The livers can be floured before frying if you want, and the pan deglazed with good quality vinegar (Sherry, say) instead of the red wine used here.

An appropriate vinous accompaniment could be a young, rustic red with a  bit of bite and drunk coolish like Corbières, Beaujolais, Montepulciano d'Abruzzo, Chinon...

From a health perspective, free-range liver is good for you, lettuce is good for you, and garlic is good for you.  I was in control of the naughty stuff like salt and fat which is a lot healthier than leaving it to the manufacturers of ready meals.