Salade Tiède with Chicken Livers, Bacon and Croutons

Preparation info

  • Difficulty


  • serves


Appears in

Darina Allen's Simply Delicious Suppers

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • About


  • 12 tiny croutons of white bread
  • little butter
  • 110 g streaky bacon, in one piece
  • a selection of lettuces and salad leaves, e.g. butterhead iceberg, lotto rosso, frisée and golden marjoram
  • 6 fresh chicken livers
  • oil for frying
  • salt and freshly ground pepper
  • 8 nasturtium flowers (optional)


  • 1 tablespoon red wine vinegar
  • 1 small clove garlic, mashed
  • 2 teaspoons chopped parsley
  • 3 tablespoons olive oil or tablespoons olive oil and tablespoons sunflower oil


First make the croutons. If you can find a very thin French stick, cut 7mm slices off that; alternatively, stamp out slices in rounds from a slice of white bread with a biscuit cutter 4cm wide. Then spread a little butter on each side and bake in a moderate oven, 180°C/350°F/Gas 4 for approximately 20 minutes or until golden on both sides; it may be necessary to turn them halfway through cooking. Drain on kitchen paper and keep warm. (Croutons can 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 7mm 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.