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Warm Chicken Liver Salad with Garlic Croutons

ingredients

serves 4 - 6
300 g (12 oz) chicken livers
3 slices white bread cut into 1.25 cm (1/2 in) cubes
10 g (2 tsp) sugar
15 ml (1 tbsp) Garlic Vinegar or wine vinegar
10 g (1 tbsp) chives, finely chopped
45 ml (3 tbsp) olive oil
2 cloves garlic, crushed
1 cos or iceberg lettuce, torn into bite-size pieces
225 g (1/2 lb) fresh young spinach leaves, torn into bite-sized pieces
6 rashers streaky bacon, cut into 1.25 cm (1/2 in) pieces

method

Put the oil and garlic into a frying pan and leave to infuse.

Combine the lettuce and spinach in a salad bowl or individual serving bowls and leave to one side.

In another pan, fry the bacon until crisp, drain on a paper towel and keep warm.

Fry the chicken livers in the bacon fat for about 5 minutes or until firm and well browned on the outside, but still slightly pink in the middle. Drain and keep warm.

Fry the bread cubes in the garlicky oil until golden and crisp. Drain and keep warm.

Heat the bacon fat and add the sugar and vinegar. Cook gently until the sugar dissolves.

Arrange the chicken livers and bacon on top of the lettuce and spinach. Pour over the warm dressing, and serve immediately, topped with the garlic croutons and chives.

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