Chicken Recipes

CHICKEN LIVER, BACON AND TOMATO SALAD

Warm salads are especially welcome during the autumn months when the evenings are growing shorter and cooler. Try this rich salad with sweet spinach and bitter leaves of frisée lettuce.

INGREDIENTS
8 ounces young spinach, stems removed
1 frisee lettuce or curly endive
7 tablespoons peanut or sunflower oil
6 ounces rindless unsmoked bacon, cut into strips
3 ounces day-old bread, crusts removed and cut into short fingers
1 pound chicken livers
4 ounces cherry tomatoes
salt and black pepper

SERVES 4

1. Place the salad leaves in a salad I bowl. Heat 4 tablespoons of the oil in a large frying pan. Add the bacon and cook for 3—4 minutes, or until crisp and brown. Remove the bacon with a slotted spoon and drain on paper towels.

2. To make the croutons, fry the bread in the bacon-flavored oil, tossing until crisp and golden. Drain on paper towels.

3. Heat the remaining 3 table oil in the frying pan, add the chicken livers and fry briskly for 2—3 minutes. Pour over the salad leaves, and add the bacon, croutons and tomatoes. Season, toss and serve.