Chicken Liver and Bacon Salad

    15 minutes

    This is one of my favourite recipes for using chicken liver; it is combined with bacon then tossed into a green salad with a shallot vinaigrette.

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    Serves: 4 

    • Salad
    • 1 tablespoon olive oil
    • 60g bacon, diced
    • 150g chicken livers, cubed
    • 350g mixed salad greens
    • 1 tablespoon minced fresh herbs (parsley, chives)
    • Vinaigrette
    • salt and pepper, to taste
    • 1 shallot, minced
    • 1 tablespoon wine vinegar
    • 5 tablespoons olive oil
    • 1 tablespoon minced fresh herbs (flat leaf parsley, chives, thyme)

    Preparation:10min  ›  Cook:5min  ›  Ready in:15min 

    1. Vinaigrette: In a large bowl add salt, pepper, shallots and vinegar. Gradually whisk in the olive oil. Add the herbs. Set aside.
    2. Salad: Heat one tablespoon of olive oil in a frying pan on medium then cook the bacon and liver for 5 minutes.
    3. In a serving bowl add the salad and the vinaigrette then toss the salad.
    4. Add the bacon and liver. Sprinkle with the remaining herbs.

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