Saturday, 14 February 2009

Chicken Liver Salad

250g chicken livers
100g bacon
1 large onion
2 cloves garlic
olive oil
Romaine lettuce or other crisp lettuce
Wine vinegar

Chop onion and soften in the oil. Add chopped garlic for 2-3 minutes, then remove onion and garlic from pan. Put bacon pieces in hot oil and cook until done. Take bacon out of pan. Put liver in pan. add more oil if necessary. Cook until just firm, then return onions and bacon to pan to heat through.  Add about 2 tablespoons wine vinegar and let bubble for a minute. Tear lettuce into small pieces, put in a nice bowl and pour the hot chicken liver mixture over. Mix well. Serve with croutons scattered over.

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