chicken liver salad
How to make chicken liver salad recipe
Serves 4, Total cooking time 10 minutes
Ingredients:
200 g (7 oz) streaky bacon rashers
5 tablespoons olive oil
200 g (7 oz) crusty bread, cut into small cubes
400 g (13 oz) chicken livers, halved and trimmed
25 g (1 oz) watercress
50 g (2 oz) lamb’s lettuce
3 small ready-cooked fresh beetroot, cut into wedges
1 red onion, sliced
1 tablespoon raspberry vinegar
1 tablespoon Dijon mustard
1 teaspoon clear honey
Method:
Cook the bacon under a preheated hot grill for 6–8 minutes until crisp. Meanwhile, heat 1 tablespoon of the oil in a frying pan, add the bread and cook for 3–4 minutes, turning frequently, until golden. Remove from the pan with a slotted spoon and drain on kitchen paper.
Heat another tablespoon of the oil in the pan and cook the chicken livers for 2–3 minutes on each side until golden brown but still slightly pink in the middle. Leave to cool slightly, then cut into bitesized pieces.
Toss together the watercress, lamb’s lettuce, beetroot and onion in a serving bowl, then add the chicken livers and croutons. Top with the bacon.
Whisk together the remaining oil, vinegar, mustard and honey in a small bowl and drizzle over the salad to serve.
For chicken liver & mustard pâté:
Melt 100 g (3½ oz) butter in a frying pan over a medium heat, add 1 diced onion and cook for 3–4 minutes.
Add 1 crushed garlic clove and 450 g (14½ oz) trimmed and halved chicken livers and fry for 6–8 minutes until cooked through.
Stir in 1 tablespoon brandy and 1 teaspoon mustard powder and season well. Tip into a food processor with 65 g (2½ oz) melted butter and blitz until smooth. Pour into 4 small ramekins and leave to cool before serving. Total cooking time 20 minutes.
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| chicken liver salad |
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