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    Salade aux Foies de Volailles

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    Salade aux Foies de Volailles

    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.

    • Preparation time: 25 minutes
    • Cooking time: 6 minutes
    • Total time: 31 minutes 35 minutes

    Serves: 4 as a starter


    • 400g new potatoes
    • 400g chicken livers
    • 120g frisée or packet mixed Continental salad
    • 4 tbsp olive oil
    • 60g bacon lardons
    • 2 cloves garlic, chopped
    • 2 shallots, peeled and finely chopped
    • 2 tbsp red wine vinegar
    • 1 tsp Dijon mustard


    1. Cook the potatoes in boiling water for 8-10 minutes or until tender, then drain them, run under cold water and slice thickly. Pick over the chicken livers, cutting out any bits that have a greeny-black hue to them. Cut the larger pieces in half. Place the frisée or salad leaves in a large salad bowl. Add the potatoes.
    2. Just 10 minutes before serving, heat the oil in a wide frying pan over a really high heat. Add the chicken livers and lardons and fry briskly for 4-5 minutes until both are browned. Add the garlic and shallots and sauté for 1 more minute. Spoon the livers, lardons, garlic, shallots and oil over the awaiting salad. While the pan is still hot, add the vinegar, mustard, some salt and pepper and whisk together as they sizzle. Pour the hot dressing over the salad, toss and serve instantly while still warm.

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    Drinks recommendation

    The sweet gameyness of this dish, especially allied with the tang of the red wine vinegar, calls for a warm, nutty, southern Italian red.


    Average user rating

    5 stars