Warm chicken liver salad with croutons and sizzling bacon

6 servings

25 minutes

Warm chicken liver salad with croutons and sizzling bacon is a delightful dish of European cuisine that embodies a harmony of textures and flavors. Tender chicken liver, lightly browned with fragrant pepper, contrasts with crispy croutons, while sizzling bacon adds richness and spiciness. The dressing made from bacon fat and olive oil deepens the flavor of the dish. Frisée lettuce leaves add freshness, while red wine vinegar provides a slight acidity that balances the richness of the ingredients. Historically, warm salads were popular in European gastronomy where the combination of hot and cold components was valued for its complex flavor perception. This salad is perfect for a cozy family dinner or a festive feast, impressing guests with its richness of flavors and aromas.

Energy value per serving

• Calories: 755.2
• Proteins: 32.8g
• Fats: 47.2g
• Carbohydrates: 49.7g

Ingredients

• Olive oil: 7 tbsp
• Country bread: 675 g
• Frisee salad: 2 pc
• Red onion: 1 head
• Salt: 0.8 tsp
• Freshly ground black pepper: to taste
• Bacon: 230 g
• Chicken liver: 500 g
• Red wine vinegar: 3.5 tbsp
• Ground allspice: 1 tsp

Cooking steps

1. Preheat the oven to 180 degrees. Cut the crust off the bread and break the crumb into small pieces. Place on a baking sheet, drizzle with 2 tablespoons of olive oil, and bake for 15 minutes, stirring occasionally, until golden and crispy. Let cool.

   Required ingredients:

   • Olive oil: 7 tablespoons
   • Country bread: 675 g

2. In a large bowl, mix chopped salad, finely chopped red onion, 0.5 teaspoons of salt, and 0.25 teaspoons of pepper.

   Required ingredients:

   • Frisee salad: 2 pieces
   • Red onion: 1 head
   • Salt: 0.8 teaspoon
   • Freshly ground black pepper:  to taste

3. Heat the pan and fry the chopped bacon until crispy. Pour the fat from the pan into a cup and add olive oil to make 0.5 cup.

   Required ingredients:

   • Bacon: 230 g
   • Olive oil: 7 tablespoons

4. In a clean skillet, heat 1.5 tablespoons of olive oil. Sprinkle the liver with allspice and the remaining salt and pepper. Sauté for about 4 minutes, until the liver is slightly pink inside. Transfer to a warm place.

   Required ingredients:

   • Olive oil: 7 tablespoons
   • Chicken liver: 500 g
   • Ground allspice: 1 teaspoon
   • Salt: 0.8 teaspoon
   • Freshly ground black pepper:  to taste

5. In a clean skillet, heat 0.5 cup of leftover fat and add bacon. Heat until the bacon sizzles and pour it into the salad. Mix and add vinegar and croutons. Plate it and top with warm liver.

   Required ingredients:

   • Olive oil: 7 tablespoons
   • Bacon: 230 g
   • Red wine vinegar: 3.5 tablespoons
   • Country bread: 675 g