Serves Four
Ingredients:
- A selection of fresh and salad leaves, 4 spring onions finely sliced, 15 ml roughly chopped flat leaf parsley, 115 gm unsmoked streaky bacon copped, 450 gm chicken livers, seasoned plain flour for dusting, 15 ml sunflower oil, 25 gm butter or margarine, salt and freshly ground black pepper.
- For the dressing – 100 ml sunflower oil, 30-45 ml lemon juice, 5 ml French mustard, 1 small garlic clove, crushed salt and freshly ground black pepper.
Cooking Method:
- To make the dressing, place the oil, lemon juice, mustard, garlic and seasoning in a screw-top jar and shake vigorously to mix.
- Place the salad leaves in a large bowl with the spring onions and parsley. Pour over the dressing, toss briefly and then arrange on four individual serving plates.
- Dry-fry the bacon in a frying pan until it becomes golden brown. Transfer to a plate using a slotted spoon and keep warm.
- Trim the chicken livers, pat dry on kitchen paper and then dust them thoroughly with the seasoned flour.
- Heat the oil and butter in a frying pan and fry the livers over a fairly high heat for about 8 minutes, turning occasionally until cooked to your preference, either cooked through or slightly pink inside.
- Arrange the chicken livers on the salad leaves and scatter the crisp bacon pieces over the top.
