Chicken liver salad with bacon and croutons

Preparation info
  • Serves


    • Difficulty


    • Ready in

      30 min

Appears in
Chicken: Le Cordon Bleu Home Collection

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.


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


  1. Wash and dry the salad leaves and then refrigerate, covered with a tea towel, to prevent wilting.
  2. Fry the bacon in a dry pan over medium heat. Lift out and drain on crumpled paper towels. Set aside.
  3. 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