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Chicken Liver Salad with Bacon

A crisp salad featuring grilled bacon, toasted croutons, and fried chicken livers tossed in a tarragon and raspberry vinaigrette.

LunchBaconHigh ProteinSaladRaspberryChicken Liver

Estimated Nutrition

Per Serving Total
Calories 1020.1 kcals 6120.5 kcals
Carbohydrates 20.9 grams 125.6 grams
Fat 97.6 grams 585.4 grams
Protein 23 grams 138.2 grams
Cook Time
25 mins
Produces
6 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
1
tbsp
Dijon Mustard
100
ml
Raspberry Vinegar
Fruits
50
g
Raspberries
fresh, for garnish
GrainsCereals
250
g
Crusty Bread
cut into 1cm cubes
Meat
250
g
Streaky Bacon
rashers
400
g
Chicken Livers
trimmed, sinews removed
NutsSeeds
1
g
Salt
to taste
1
g
Black Pepper
freshly ground, to taste
1
tbsp
Tarragon
fresh, chopped
OilsFats
100
ml
Olive Oil
for croutons
10
ml
Vegetable Oil
approx 2 tsp for frying
300
ml
Extra Virgin Olive Oil
for dressing
Vegetables
1
head
Frisée Lettuce
1
piece
Red Onion
sliced

Steps

  • Preheat the grill to high.
  • Grill bacon rashers on a rack for 8 minutes until crisp, then chop into pieces.
  • Preheat the oven to 180°C.
  • Coat bread cubes in olive oil and seasoning, then bake for 15 minutes until golden.
  • Fry seasoned chicken livers in vegetable oil for 3 minutes per side and chop into bite-sized pieces.
  • Whisk mustard, raspberry vinegar, olive oil, and tarragon together to create a dressing.
  • Mix lettuce, onion, bacon, and livers in a bowl, drizzle with dressing, and garnish with fresh raspberries.