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    Chicken liver, bacon and spinach salad

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    Chicken liver, bacon and spinach salad

    • Total time: 20 minutes 20 minutes

    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.

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