Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.Pomegranates are one of those fruits that are often ignored, as most people just don't know what to do with them. In fact, the less you do with them the better. Scooped out and scattered over cured meats or over another exotic fruit, or simply juiced, pomegranate provides a real boost at any time of the day. And used like this in a dressing, it gives a salad a beautiful colour, crunchy texture and an interesting zingy flavour.
A couple of handfuls of small tasty salad leaves and/or wild herbs like chickweed, rocket, pennywort etc
1 large carrot, peeled and shredded into matchstick-like pieces
The seeds and juice from 1 pomegranate
250g fresh chicken livers, trimmed and cut into even-sized pieces
Salt and freshly ground black pepper
A little rapeseed oil for frying
For the dressing
The juice from the pomegranate
tbsp cider vinegar
3tbsp rapeseed oil
Place the pomegranate juice in a pan and simmer until you have about a tablespoon left (unless that's all the juice you have, in which case leave it as it is). Whisk the pomegranate juice, vinegar and rapeseed oil together and season to taste.
Season the chicken livers, heat the rapeseed oil in a frying pan and fry the chicken livers on a high heat for a few minutes, turning them as they are cooking, keeping them nice and pink; then transfer on to a plate.
To serve, toss the salad leaves, carrot, pomegranate seeds and livers with the dressing and season; then arrange on plates and serve immediately.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments