Warm Bacon and Chicken Liver Salad

Crispy bacon and sautéed chicken livers served with golden ciabatta croutons and a zesty honey-mustard herb dressing.

Bacon High Protein Salad Warm Salad Chicken Liver

Estimated Nutrition

Calories

1184.5

kcal / serving

1184.5 kcal total

Carbs

42.8g

per serving

42.8 g total

Fat

88.4g

per serving

88.4 g total

Protein

54.2g

per serving

54.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Dijon Mustard

tsp

Clear Honey

Dairy

Unsalted Butter

Fruits

0.5

piece

Lemon

juice only

GrainsCereals

tbsp

Plain Flour

for coating

Ciabatta

cut into cubes

Meat

200

Chicken Liver

trimmed

Bacon Lardons

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground

handful

Parsley

mixed herbs

handful

Chive

mixed herbs

handful

Basil

mixed herbs

clove

Garlic

crushed

OilsFats

tbsp

Olive Oil

for frying

tbsp

Olive Oil

for dressing

Method

Wipe the livers with kitchen paper and coat with flour, shaking off excess.

Heat oil in a pan and fry ciabatta cubes until crisp and golden brown.

Melt butter in the same pan and fry bacon lardons until crisp, then set aside with the ciabatta.

Fry chicken livers in the remaining fat for 1.5 minutes on each side until cooked through.

Combine the livers with the bacon and ciabatta and season with salt and pepper.

Whisk olive oil, mustard, lemon juice, garlic, and honey together for the dressing.

Toss the mixed herbs in the dressing to coat the leaves.

Serve the dressed herbs on a plate topped with the livers, bacon, and croutons.