Chicken Liver, Pancetta and Mangetout

Preparation info
  • Serves


    as a starter or light meal
    • Difficulty


Appears in

By Christine McFadden

Published 2008

  • About

This salad should be served warm. It is quite filling so portions are small, but the bitter leaves and pungent cracked pepper counteract the richness of the livers.


  • mangetout 150 g/ oz, trimmed
  • extra-virgin olive oil 2


Plunge the mangetout into a pan of boiling water and leave for 1 minute exactly. Drain, then spread out on a board to cool slightly. Slice in half diagonally and put in a bowl. Whisk the olive oil with ½ tablespoon of the balsamic vinegar and toss with the mangetout.

Fry the pancetta in a no