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Chicken liver, bacon and spinach salad
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Serves: 3 - 4
3 tbsp olive oil
2 slices essential Waitrose Thick Sliced White Bread, cut into cubes
200g pack essential Waitrose Smoked Bacon Lardons
400g pack essential Waitrose British Chicken Livers, trimmed
1 tbsp essential Waitrose White Wine Vinegar
1 tsp essential Waitrose Wholegrain Mustard
100g bag baby spinach
100g essential Waitrose Radishes, sliced
1. Heat 1 tbsp oil in a frying pan and fry the bread cubes for 2 minutes until golden and crispy. Set aside.
2. Add 1 tbsp oil to the pan and fry the lardons for 2-3 minutes. Add the chicken livers and pan fry for 6-7 minutes or according to taste. Remove from the pan and keep warm.
3. Whisk together the remaining oil, vinegar and mustard. Toss together the lardons, livers, spinach, radishes and the dressing then sprinkle over the croutons.
Typical values per serving:
|Salt||2.1g salt per serving for 4|
29.3g protein, 1.5g fibre
This recipe was first published in August 2013.