• 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 1½ tablesp. olive oil and 1½ tablesp. sunflower oil
• a small clove of garlic mashed
• 2 teasp. chopped parsley

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 1½ 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.