Warm Chicken Liver Salad with Croutons and Sizzling Bacon

Salads | European cuisine

⏳ Time

25 minutes

🥕 Ingredients

🍽️ Servings

Description

Warm chicken liver salad with croutons and sizzling bacon

Ingredients

Olive Oil - 7 tablespoons
Country Bread - 23.8 oz
Romaine lettuce - 2 pieces
Spanish onions - 1 head
Salt - ¾ teaspoon
Ground Black Pepper - to taste
Bacon - 8.1 oz
Chicken Liver - 17.6 oz
Red Wine Vinegar - 3½ tablespoons
Ground clove - 1 teaspoon

Step by Step guide

Step 1

Preheat the oven to 356°F. Cut the crust off the bread and break the flesh into small pieces. Place on a baking sheet, drizzle with 2 tablespoons of olive oil, and bake for 15 minutes, stirring occasionally, until golden and crispy. Let cool.

Step 2

In a large bowl, combine the chopped frisée lettuce, finely chopped red onion, 0.5 teaspoon of salt, and 0.25 teaspoon of pepper.

Step 3

Heat a skillet and fry the chopped bacon until crispy. Pour the fat from the skillet into a glass and add olive oil to make 0.5 cup.

Step 4

In a clean skillet, heat 1.5 tablespoons of olive oil. Sprinkle the liver with allspice and the remaining salt and pepper. Sauté for about 4 minutes, until the liver is slightly pink inside. Transfer to a warm place.

Step 5

In a clean skillet, heat 0.5 cup of the reserved fat and add the bacon. Heat until the bacon starts to sizzle and pour it over the salad. Toss and add vinegar and croutons. Divide onto plates and top with the warm liver.