Hot Salad of Chicken Livers

Name: Hot Salad of Chicken Livers
Yield: Serves 4
Cuisine: France
Ingredients: 1 tbsp raspberry vinegar or other fruit vinegar; ⅓ cup/75 ml oil (more if needed); salt and pepper; 1 clove garlic, finely chopped; ½ lb/250 g chicken livers; 3 shallots, finely chopped; 4 thick slices French bread, cubed; 4 oz/125 g piece of bacon, cut in lardons; 1 tbsp chopped fresh chives

Preparation info

Serves
4

Difficulty
Easy

Appears in

La Varenne Pratique

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.

Ingredients

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

Europe
France
Mediterranean

Method

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.
Heat 1 tbsp of oil in a frying pan and brown the lardons. Remove them with a