First make the croûtons. If you can find a very thin French stick, cut
Next make the Dressing by whisking all the ingredients together. Remove the rind from the bacon and cut into
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.
© 1990 Darina Allen. All rights reserved.