Chicken Liver Salad


Preparation time: 10 minutes
Cooking time: 15 minutes
Serves 4

400g (14oz) fresh chicken livers 3tbsp clarified butter 2 slices white bread, crusts removed and rest cut into 1cm (1⁄2in) cubes 4 to 6 rashers streaky bacon, chopped 4 good handfuls of salad leaves

For the dressing:
1tbsp cider vinegar 1tsp Dijon mustard pinch of sugar 2tbsp light olive oil
1tbsp walnut oil

1 Remove sinews from the livers and, if large, cut into bite-sized pieces. Season.

2 Heat 2tbsp of butter in a frying pan over a medium heat. Add the bread, stir well to coat in butter and fry for a few minutes until crisp and golden. Drain on kitchen paper, place on a baking sheet and keep warm in the oven. Add bacon to the hot pan and fry until crispy. Put on the baking sheet with the fried bread.

3 Heat the rest of the butter in the pan with any bacon fat, add the livers and fry for 2 minutes each side. Take off the heat.

4 Mix the dressing ingredients in a small bowl or jug and season. Put a handful of leaves on each plate, then add the chicken livers, bacon and croutons. Drizzle with the dressing and serve warm.

Per serving: 366 calories, 26g fat (10g saturated), 10g carbohydrate >>