Warm Chicken Liver and Bacon Salad with Sherry Vinegar
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Ingredients
- 400 g chicken livers
- 6 smoked streaky bacon rashers
- 150 g mixed salad leaves
- 1 shallots, finely sliced
- 2 tbsp sherry vinegar
- 3 tbsp olive oil
- 1 tsp dijon mustard
Nutrition (per serving)
- Calories
- 339 kcal
- Protein
- 23.5 g
- Carbohydrate
- 2.7 g
- of which sugars
- 1.3 g
- Fat
- 25.1 g
- of which saturates
- 6.6 g
- Fibre
- 1 g
- Salt
- 1.39 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cut the bacon into strips and fry in a dry pan for 5 minutes until golden and crisp, then set aside, leaving the fat in the pan.
- 2
Season the chicken livers and fry in the bacon fat for 3-4 minutes, turning once, until browned outside but still a little pink in the centre, then set aside with the bacon.
- 3
Add the shallot to the pan and cook for 1 minute, then remove from the heat and whisk in the sherry vinegar, olive oil and dijon mustard.
- 4
Toss the salad leaves with half the warm dressing and divide between plates.
- 5
Top with the chicken livers and bacon and drizzle over the remaining dressing.
- 6
Serve immediately while the livers are still warm.
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