Salade Tiède with Chicken Livers, Bacon and Croutons

Name: Salade Tiède with Chicken Livers, Bacon and Croutons
Yield: serves 4
Ingredients: salt and freshly ground pepper; oil for frying; 6 fresh chicken livers; a selection of lettuces and salad leaves, e.g. butterhead iceberg, lotto rosso, frisée and golden marjoram; 1 small clove garlic, mashed; 1 tablespoon red wine vinegar; 8 nasturtium flowers (optional); salt and freshly ground pepper; 3 tablespoons olive oil or 1½ tablespoons olive oil and 1½ tablespoons sunflower oil; 3 tablespoons olive oil or 1½ tablespoons olive oil and 1½ tablespoons sunflower oil; 2 teaspoons chopped parsley; 12 tiny croutons of white bread; little butter; 12 tiny croutons of white bread; a selection of lettuces and salad leaves, e.g. butterhead iceberg, lotto rosso, frisée and golden marjoram; a selection of lettuces and salad leaves, e.g. butterhead iceberg, lotto rosso, frisée and golden marjoram; 110 g streaky bacon, in one piece; a selection of lettuces and salad leaves, e.g. butterhead iceberg, lotto rosso, frisée and golden marjoram

Preparation info

serves
4

Difficulty
Medium

Appears in

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

About

Ingredients

12 tiny croutons of white bread
little butter
110 g <

Supper

Method

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 cookin