Bacon and chicken liver salad
This is a protein-rich hearty salad that is served warm, so perfect, as summer turns to autumn. The flavours are very strong, but you need to watch out for calories and fat here. The spinach in the salad also provides plenty of iron, which is ideal for sufferers of anaemia or women who are pregnant, not to mention plenty of vitamins for the whole body.
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Bacon and chicken liver salad recipe
Serves: 4 persons
Prep time: 15 mins
Cooking time: 15 mins
Total time: 30 mins
Ingredients
- 1 lb (455 g) of chicken livers
- 8 oz (225 g) of spinach leaves
- 6 oz (170 g) of rindless unsmoked bacon
- 4 oz (115 g) of cherry tomatoes, halved
- 3 oz (85 g) of day-old bread
- 1 frisée lettuce
- 7 tbsp of sunflower oil
- Salt and pepper
Method
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- Cut the bacon into small strips. Remove the crusts from the bread and cut into cubes.
- Heat 4 tbsp of the oil in a large frying pan and add the bacon.
- Fry for several minutes until cooked and crisp. Remove from the pan and remove excess oil by draining on kitchen paper.
- Prepare the croutons by frying in the same oil until golden in colour and crispy. Remove and drain on kitchen paper.
- Place the salad leaves into serving bowls or plates.
- Add the remaining 3 tbsp of oil to the frying pan and heat.
- Add the chicken livers and cook over a high heat for 2 - 3 minutes.
- When cooked, toss onto the salad leaves.
- Add the bacon, croutons and the cherry tomatoes.
- Season with salt and pepper and serve immediately.
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