Chicken Liver Salad
Chicken Liver Salad



  • 1 tbsp olive oil
  • 1 slice ciabatta
  • 7 rashers of streaky bacon
  • 400g trimmed chicken livers
  • 50ml brandy
  • 50ml double cream
  • 50g mangetout, sliced
  • 1 tbsp white wine vinegar
  • 2 handfuls of peppery leaves
  • Salt and pepper
  • Drizzle the oil into a griddle pan, and toast the ciabatta until nicely char-lined. In a separate frying pan, fry the bacon until golden and crisp. Set aside on a plate. Add the chicken livers to the pan and fry for 3 mins to brown, then turn up the heat and pour the brandy into the pan with the livers, and allow to flame for a few moments and deglaze.
  • Reduce the heat to a simmer, then pour in the cream, vinegar and mangetout. Simmer for 2 mins and season well. Add the leaves to two serving bowls, then top with chopped toast croutons, chopped bacon, and the chicken livers and sauce.
30 mins
2 serving

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