Chicken liver salad with bacon and croutons

Name: Chicken liver salad with bacon and croutons
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 4
Ingredients: 2 tablespoons vinegar; 3 French shallots, finely chopped; 200 g (6½ oz) smoked bacon, rind removed, cut into thin strips; 1½ tablespoons Dijon mustard; 30 g (1 oz) unsalted butter; 440 g (14 oz) chicken livers; 3 tablespoons sherry vinegar; 345 g (11 oz) mixed salad leaves; 100 ml (3¼ fl oz) oil; 2 slices bread, crusts removed, cut into small cubes

Preparation info

Serves
4

Difficulty
Medium
Ready in
30 min

Appears in

Chicken

By Le Cordon Bleu

Published 1997

About

Chicken liver has a delicate flavour and soft moist texture when cooked. When pan-fried it is best served slightly pink in the centre. Here, the sherry vinegar dressing cuts its richness.

Ingredients

345 g (11 oz) mixed salad leaves
200 g (6½

Method

Wash and dry the salad leaves and then refrigerate, covered with a tea towel, to prevent wilting.
Fry the bacon in a dry pan over medium heat. Lift out and drain on crumpled paper towels. Set aside.
Heat the oil in a shallow pan, add the bread cubes and fry, stirring, until golden brown. Lift out and drain on crumpled paper towels. Sprinkle lightly wi