Riverford Wicked Leeks
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Print Chicken liver salad

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.


Chicken recipes  


  • Olive oil
  • 4 slices white bread, decrusted & cut into cubes
  • 100g bacon
  • 400g chicken livers, trimmed
  • Mixed salad leaves
  • Salt & pepper


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