Green salad with chicken liver, bacon and shallot vinaigrette

    15 min

    This is a recipe that my mum gave me a few years ago and I've kept it ever since then. I like it when the livers are still warm but the salad is also very good if served cold.

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    Serves: 4 

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

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

    1. First, prepare the vinaigrette: In a large bowl, add salt, pepper, shallots and vinegar. Gradually whisk in the olive oil. Add the herbs. Set aside.
    2. 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, first add the salad and the vinaigrette then toss the salad. Add the bacon and liver. Sprinkle with the remaining herbs.

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