Salade Tiède with Chicken Livers, Bacon and Croûtons

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Preparation info

  • Difficulty

    Easy

  • Serves

    4

Appears in

Simply Delicious 2

Simply Delicious 2

By Darina Allen

Published 1990

  • About

Ingredients

  • a selection of lettuces and salad leaves, e.g. butterhead, iceberg, lollo rosso, frisée and golden marjoram
  • 8 nasturtium flowers (optional)
  • 6 fresh chicken livers
  • 4 ozs (110 g) streaky bacon, cut into ¼ inch (5 mm) lardons
  • 12 tiny croûtons of white bread
  • salt and freshly ground pepper

Dressing

  • 1 tablesp. red wine vinegar
  • 3 tablesp. olive oil and tablesp. olive oil and tablesp. sunflower oil
  • a small clove of garlic mashed
  • 2 teasp. chopped parsley

Method

First make the croûtons. If you can find a very thin French stick, cut ¼ inch (5 mm) slices off that; alternatively, stamp out slices in rounds from a slice of white bread with a biscuit cutter inches (4 cm) wide. Then spread a little butter on each side and bake in a moderate oven, 180°C/350°F/regulo 4, for 20 minutes approx. or until golden on both sides; it may be necessary to turn them half way through cooking. Drain on kitchen paper and keep warm (croûtons could be prepared ahead and reheated later).

Next make the Dressing by whisking all the ingredients together. Remove the rind from the bacon and cut into ¼ inch (5 mm) lardons; blanch, refresh in cold water, drain and dry on kitchen paper. Wash and dry the salad leaves and tear into bite-sized bits. Wash and dry the chicken livers and divide each liver into 2 pieces. Just before serving, heat a dash of oil in a frying pan and sauté the lardons of bacon until crisp and golden.

To Serve

Shake the Dressing and toss the salad leaves in just enough Dressing to make them glisten. Divide between 4 plates making sure that there is some height in the centre; it should look as though it has been dropped onto the plate, but if it doesn’t drop reasonably attractively you could rearrange the leaves slightly. Scatter the hot bacon over the salad, season the chicken livers and cook gently in the bacon fat for just a few minutes. I like them slightly pink in the centre, but if you want them better done, cook for a minute or two longer. Arrange 3 pieces around the top of each salad, put 3 croûtons on each plate, garnish with a few nasturtium flowers for extra ‘posh’ and peppery taste and serve immediately.