Chicken liver and Bacon Salad
250g chicken livers
250gms Dry Cured Smoked Streaky Bacon
2 ozs Butter
1 tablespoon Balsamic vinegar
1 Small Red Onion finely sliced.
large handful flatleaf parsley , Fresh Basil leaves, Fresh Coriander and Fresh Mint leaves
6 vine ripened Cherry Tomatoes
¼ Cucumber, de seeded cut into half-moon shapes
Large Handful of mixed leaves or shredded Iceberg Lettuce
Salad dressing of your choice, I like wholegrain mustard and Honey dressing.
Freshly picked nasturtium flowers or other edible flowers.
Pick over the livers, cutting away any fatty bits and sinew, then pat the livers dry. Cut the streaky bacon in 1cm pieces
Heat 1 tbsp of the butter in a non-stick frying pan over a medium heat. When the butter is foaming, add the bacon pieces and cook for 2 minutes. Add the chicken livers and fry for 2 mins each side.
Add the Balsamic vinegar and cook for another minute or 2 on a low heat
Combine all the salad ingredients in a large bowl, add the dressing and toss the salad ensuring everything is coated in the dressing.
Pile the salad onto cold plates then top with the cooked liveres and bacon
Garnish with nasturtium flowers