Chicken liver and bacon salad
- Published: 15 Feb 18
- Updated: 18 Mar 24
This elegant supper is more thrifty than you might expect. Healthy, versatile chicken livers provide star quality and it’s ready in under 30 minutes.
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Ingredients
- Light olive oil for frying
- 1 onion, finely sliced
- 100g smoked bacon lardons
- 80g sourdough bread, roughly torn
- 150g organic/free-range chicken livers, sliced
- 50ml dry sherry or white wine
- 2 handfuls rocket
- ½ bunch fresh parsley, leaves torn
For the dressing
- 1 tbsp dijon mustard
- Grated zest and juice 1 lemon
- 3 tbsp olive oil
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Method
- Heat a glug of oil in a large frying pan. Add the onion and bacon and fry, stirring occasionally, for 10 minutes over a medium-high heat until the onion is golden and the bacon is crisp. For the last 2 minutes add the sourdough pieces and fry, stirring, until golden.
- Meanwhile make the dressing. In a small bowl, whisk the mustard and lemon juice together. Slowly whisk in the oil to make a thick dressing, then season with salt and pepper.
- Turn up the heat and push the onion, bacon and croutons to the edges of the pan to make space for the livers in the centre. Fry the livers for 2-3 minutes on each side until browned on the outside with very little pink inside, then add the sherry. Bubble for a minute over the heat, then taste, season and set aside.
- Put the rocket and parsley in a large bowl and add the warm ingredients from the pan, along with the dressing. Add the lemon zest, toss and serve.
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- Recipe from January 2018 Issue
Nutrition
Nutrition: per serving
- Calories
- 551kcals
- Fat
- 35.2g (7g saturated)
- Protein
- 26.7g
- Carbohydrates
- 23.2g (5.3g sugars)
- Fibre
- 3.2g
- Salt
- 2.7g
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