Chicken Liver, Pancetta and Mangetout

Name: Chicken Liver, Pancetta and Mangetout
Yield: Serves 2 as a starter or light meal
Ingredients: frisée (curly endive) 2 generous handfuls; oregano or thyme chopped to make 1 tsp; sea salt flakes a pinch; black peppercorns ½ tsp, crushed; ciabatta or sourdough bread 2 thick crust-less slices, cubed; chicken livers 225 g/8 oz, cleaned and chopped into bite-sized pieces; lemon juice of ½; mustard powder a large pinch; pancetta or streaky bacon 5 rashers; vegetable oil for frying; extra-virgin olive oil 2 tbsp; mangetout 150 g/5½ oz, trimmed; balsamic vinegar 1½ tbsp

Preparation info

Serves
2
as a starter or light meal

Difficulty
Easy

Appears in

Pepper

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.

Ingredients

mangetout 150 g/5½ oz, trimmed
extra-virgin olive oil 2

Starter
Main course

Method

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