Salads
Chicken liver salad
Silky, creamy chicken livers, salty bacon and crunchy croutons. This salad is a good starter or quick lunch. Try dressing it with olive oil and cider or balsamic vinegar, and sprinkling with a pinch of paprika. Rocket and spinach are good robust accompanying leaves.
Ingredients
- olive oil
- 4 slices white bread, decrusted and cut into cubes
- 100g bacon
- 400g chicken livers, trimmed
- mixed salad leaves
- salt and pepper
Method
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Step 1
Heat some oil in a frying pan over a medium heat. Fry the bread cubes for 3-4 minutes, stirring frequently until crisp and golden. Drain on kitchen papper.
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Step 2
Sauté bacon in a tablespoon of olive oil until crisp. Set aside, wipe out the pan with kitchen paper, add a little more oil and sauté the livers for 1-2 minutes, until just browned. Season and allow to cool slightly.
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Step 3
Divide the salad leaves between the plates. Spoon over the livers and bacon, top with bread cubes.