Pic of Chicken liver salad

Chicken liver salad

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Chicken liver salad

Serves 4 10 min
Silky, creamy chicken livers, salty bacon and crunchy croutons. This salad is a good starter or quick lunch. Try dressing it with olive oil and cider or balsamic vinegar, and sprinkling with a pinch of paprika. Rocket and spinach are good robust accompanying leaves.


  • olive oil
  • 4 slices white bread, decrusted and cut into cubes
  • 100g bacon
  • 400g chicken livers, trimmed
  • mixed salad leaves
  • salt and pepper


Prep time: 5 min
Cooking time: 5 min
  • Step 1

    Heat some oil in a frying pan over a medium heat. Fry the bread cubes for 3-4 minutes, stirring frequently until crisp and golden. Drain on kitchen papper.
  • Step 2

    Sauté bacon in a tablespoon of olive oil until crisp. Set aside, wipe out the pan with kitchen paper, add a little more oil and sauté the livers for 1-2 minutes, until just browned. Season and allow to cool slightly.
  • Step 3

    Divide the salad leaves between the plates. Spoon over the livers and bacon, top with bread cubes.

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