Warm chicken liver salad
This salad is a hearty meal in itself as it contains plenty of filling and tasty ingredients. Warm chicken livers and bacon bits are seasoned with herbs, garlic and shallots, drizzled with oil and vinegar and served on delicious toasted walnut bread. The walnut bread can be substituted for any other bread of your choice if you prefer. This salad contains plenty of iron and protein and is therefore good for sufferers of anaemia.
Warm chicken liver salad recipe
Serves: 4 persons
Prep time: 15 mins
Cooking time: 15 mins
Total time: 30 mins
Ingredients
- 14oz (400g) of fresh chicken livers
- 4oz (115g) of salad leaves
- 8 slices of walnut bread
- 6 rashers of bacon, cut into pieces
- 2 sliced shallots
- 1 sliced clove of garlic
- 2 tbsp of olive oil
- 2 tbsp of sherry vinegar
- 2 tbsp of freshly chopped rosemary or thyme
- Salt and pepper
Method
- In a frying pan without any oil, fry the chopped bacon until crispy. Remove the bacon from the pan and set to one side.
- Add 1 tbsp of olive oil and gently fry the shallots and garlic until they have softened.
- Remove from the heat and place the onion and garlic into a large bowl.
- Add the herbs and season with salt and pepper.
- Arrange the salad leaves on serving plates.
- Add one more tbsp of olive oil to the frying pan and heat. Add the chicken livers and fry until they have browned on both sides.
- Add the vinegar to the pan and stir.
- Sprinkle the cooked shallots and garlic over the salad leaves.
- Arrange the chicken livers on top.
- Sprinkle with the bacon bits.
- Toast the bread and serve with the salad.
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