Hot Salad of Chicken Livers

Preparation info
  • Serves


    • Difficulty


Appears in

By Anne Willan

Published 1989

  • About

This recipe is typical of the first-course salads that enjoyed such popularity during the 1920s and 1930s. Many of them have recently been adopted and featured in restaurants by modern chefs.


  • ½ lb/250 g head of curly endive or escarole
  • ½ lb/250


  1. Wash the salad greens, drain and dry them well. Put them in a salad bowl. Trim the chicken livers of any membrane, and cut each one in two or three pieces. Season them with salt and pepper.
  2. Heat 1 tbsp of oil in a frying pan and brown the lardons. Remove them with a