Warm Tomato, Liver and Bacon Salad

cook 10 mins
  • 2 tablespoons olive oil
  • 150 g (5 oz) smoked streaky bacon, chopped
  • 250 g (8 oz) chicken livers, trimmed
  • 4 ripe tomatoes, sliced
  • 125 g (4 oz) watercress or lambs’ lettuce
  • 1/2 red onion, halved and sliced
  • salt and pepper
  • 3 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • pinch of sugar
  • Heat the oil in a nonstick frying pan and cook the bacon for 3–4 minutes, until crisp and golden. Remove from the pan with a slotted spoon and set aside. Season the chicken livers with salt and pepper, and add to the hot pan. Cook for 4–5 minutes, until browned and cooked through.
  • Combine all the dressing ingredients in a jar with a tight-fitting lid and shake well.
  • Arrange the tomatoes on 4 plates with the watercress and red onion. Scatter the liver and bacon over the prepared salads and serve immediately, drizzled with the dressing.
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