Whether you're hosting many loved ones or just immediate family, this fall salad by Lulu Kitchen & Bar's executive chef Philippe Corbet is sure to wow. Full of nourishing seasonal ingredients such as fennel, chicken liver "croutons" and radish make this salad a cut above the rest and the perfect choice for your family this season. Enjoy!

Fall Fennel, Orange and Radish Salad With Chicken Liver “Croutons” and Pistachios

Ingredients:

For the Salad:

• 3 fennel bulbs• 3 large oranges• 1 cup pistachios, toasted• 10 breakfast radishes

For the Whipped Feta:

• 1 lb. feta cheese• ¼ cup milk

For the Chicken Liver "Croutons:"

• 1 lb. chicken livers, cubed• 1 cup flour for coating• 1 cup panko• Salt and black pepper to taste• 2 cups vegetable oil for frying

For the Pickled Fennel:

• 1 fennel bulb, thinly sliced• 2 cups white balsamic vinegar• 3 Tbsp. pomegranate molasses• 1 Tbsp. cardamom• 1 Tbsp. caraway• 1 Tbsp. cumin• 1 tsp. turmeric• 3 cups water• 3 Tbsp. Sugar in the Raw• 3 Tbsp. salt

For the Pomegranate-Tahini Vinaigrette:

• 8 oz. pomegranate juice• ¼ cup sherry vinegar• 2 cups blended oil• ¼ cup tahini

For the Herb Salad:

• ¾ cup parsley, chopped• ¾ cup dill, chopped• ¾ cup chives, chopped• ¼ cup micro basil• ¼ cup frisee

Instructions:

1. Thinly slice the fennel bulbs and radishes using a knife or mandoline. Set aside the equivalent of two fennel bulbs’ worth of slices and all the radishes in an ice bath.2. With the remaining fennel, prepare your pickled fennel.3. Lightly chop the parsley, dill, chives and frisee. Mix them in a bowl with the micro basil and set aside.4. Peel and cut the oranges into supremes (segments), then set them aside.5. Toast the pistachios over low to medium heat on the stovetop or put in the oven for 8 to 10 minutes at 350F; set aside. Alternatively, you can purchase roasted pistachios.

Pickled Fennel:

Toast spices on low heat. Add vinegar, water, salt and sugar. Heat until salt and sugar are dissolved. Add pomegranate molasses and remove from heat. Pour over sliced fennel and set aside.

Pomegranate-Tahini Vinaigrette:

Reduce pomegranate juice over the stovetop by half. In a blender, combine all liquid ingredients until emulsified. Season with salt and pepper to taste.

Whipped Feta:

In a mixing bowl or stand mixer, whip feta and milk until smooth.

Chicken Liver "Croutons:"

1. Mix flour, salt and pepper in one bowl. Put slightly beaten eggs in a shallow dish. Pour panko into a third shallow dish. Coat livers in flour, dip into eggs and coat in panko.2. Heat oil in a pot to 325F. Fry breaded livers in batches for 4 minutes or until golden brown. Drain excess oil from livers on paper towels.

Assembly:

1. Spread whipped feta on the bottom of a large, chilled serving dish.2. Drain chilled fennel and radishes, then add to a large mixing bowl. Mix with pickled fennel, orange segments and dressing. Pile onto the whipped feta.3. Add toasted pistachios and fried chicken livers to the plate.4. Top with herb salad and serve with fresh baguette and a chilled dry riesling.5. Enjoy!