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Salade aux Foies de Volailles
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Warm salads are no longer as fashionable as they once were, which is a shame. In this chicken liver and lardons salad, the heat of the dressing, tossed in with the greenery and other bits and bobs at the last minute, brings out the full flavour of the leaves without causing too much droop. Do ensure, however, that the potatoes are either at room temperature or still warm, and haven't come straight from the fridge.
Serves: 4 as a starter
The sweet gameyness of this dish, especially allied with the tang of the red wine vinegar, calls for a warm, nutty, southern Italian red.
Typical values per serving:
This recipe was first published in May 2006.