Warm Asian Chicken Liver Salad

8 oz chicken livers 250 g
oe tsp each salt and pepper 1 mL
4 green onions 4
Half bunch watercress Half
4 cups spinach, trimmed 1 L
2 tbsp vegetable oil 25 mL
2 tbsp rice vinegar 25 mL
2 tsp each soy sauce and 10 mL
sesame oil
1 tsp granulated sugar 5 mL
1 tsp grated gingerroot 5 mL
1 clove garlic, 1
minced
oe tsp hot pepper flakes 1 mL
(optional)
2 tsp toasted sesame seeds 10 mL
(optional)
¡Separate and trim lobes of chicken
livers; cut larger lobes in half. Season with
salt and pepper; set aside. Cut green onions
into 1-inch (2.5 cm) pieces; set aside.
¡Trim coarse stems from watercress;
separate into sprigs. Divide spinach and
watercress between 2 plates.
¡In skillet, heat vegetable oil over
medium-high heat; sauté green onions for
30 seconds. Add livers; cook, stirring often,
until still slightly pink in centre, 5 minutes.
With slotted spoon, arrange over greens.
¡Meanwhile, in bowl, combine vinegar,
soy sauce, sesame oil and sugar; set aside.
¡Add ginger, garlic, and hot pepper flakes
(if using) to pan; cook over low heat until
fragrant, about 30 seconds. Remove from
heat; stir in vinegar mixture. Spoon over
salad. Sprinkle with sesame seeds (if using).
Makes 2 servings. PER SERVING: about 354 cal,
25 g pro, 23 g total fat (3 g sat. fat), 14 g carb,
4 g fibre, 498 mg chol, 818 mg sodium. % RDI: 16%
calcium, 94% iron, 642% vit A, 125% vit C,
365% folate.