Chicken Liver Salad with Bacon

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

Lunch Bacon High Protein Salad Raspberry Chicken Liver

Estimated Nutrition

Calories

1020.1

kcal / serving

6120.5 kcal total

Carbs

20.9g

per serving

125.6 g total

Fat

97.6g

per serving

585.4 g total

Protein

23g

per serving

138.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Dijon Mustard

100

Raspberry Vinegar

Fruits

Raspberry

fresh, for garnish

GrainsCereals

250

Crusty Bread

cut into 1cm cubes

Meat

250

Streaky Bacon

rashers

400

Chicken Liver

trimmed, sinews removed

NutsSeeds

Salt

to taste

Black Pepper

freshly ground, to taste

tbsp

Tarragon

fresh, chopped

OilsFats

100

Olive Oil

for croutons

Vegetable Oil

approx 2 tsp for frying

300

Extra Virgin Olive Oil

for dressing

Vegetables

head

Frisée Lettuce

piece

Red Onion

sliced

Method

Preheat the grill to high.

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.

Grill bacon rashers on a rack for 8 minutes until crisp, then chop into pieces.