Fig and chicken liver salad

Preparation time
10 minutes

Cooking time
15 minutes

4 as starter
2 as main course

When figs appear at my local market (the best figs are available from July to September in France), I just have to buy them. Sweet, sticky, and juicy, they often don’t even make it back to my kitchen—I usually gobble them all up on my way home—but if there are a few remaining, they make a delicious addition to a salad.

The sweetness of figs goes particularly well with cheese and also chicken livers. I was never a big liver fan as a kid, but they have grown on me since living in France, especially as they take literally no time to cook. Fast food à la française!

By Rachel Khoo
From The Little Paris Kitchen: Cooking with Rachel Khoo


  • 1 tbsp butter
  • 1 red onion, thinly sliced
  • 1 sprig of thyme
  • 7 oz chicken livers, cleaned (if the livers are quite large, cut them in half)
  • salt and pepper
  • 2 tbsp red wine vinegar
  • 4 handfuls of mixed salad leaves
  • 4 figs, quartered
  • extra virgin olive oil, for drizzling


  1. Melt the butter in a large nonstick frying pan and add the onion and thyme. Fry on a medium heat for 6–8 minutes or until the onion becomes soft and slightly caramelized.
  2. Season the livers with salt and pepper. Turn the heat up to high before adding the livers to the pan, then fry for 1–2 minutes on each side or until golden brown on the outside but still pink in the middle. Add the wine vinegar at the end and let it evaporate for 30 seconds.
  3. While the livers are cooking, scatter the salad leaves and figs on a plate.
  4. Top the salad with the onion and livers (discarding the thyme), followed by a drizzle of olive oil and a sprinkle of salt.


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