World Cuisine

Quick Chicken Liver Salad

cook 10 mins
  • 4 streaky bacon rashers
  • 400 g (13 oz) chicken livers, trimmed
  • 1 tablespoon extra-virgin olive oil
  • 20 g (3/4 oz) watercress
  • 1 romaine lettuce, leaves torn
  • 1 red onion, thinly sliced
  • salt and pepper
  • Italian salad dressing, to serve
  • Cook the bacon rashers under a preheated hot grill until crisp. Leave to cool, then chop roughly.
  • Meanwhile, season the chicken livers.
  • Heat the olive oil in a frying pan and cook the chicken livers until golden but still pink in the middle. Leave to cool slightly, then cut into bite-sized pieces.
  • Toss together the watercress, torn lettuce leaves and red onion in a large bowl.
  • Add the chicken livers and chopped bacon, drizzle with Italian salad dressing and serve immediately.
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