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September 12, 2006

Filed under: Uncategorized — ros @ 8:47 am

Chicken Liver salad 

Ingredients (1 large portion)

  • 200g chicken livers, soaked in milk for 30 mins and drained.
  • 2 rashers unsmoked bacon, chopped into small pieces
  • half packet of rocket, washed thoroughly and dried
  • 25g walnuts, roughly chopped
  • 2 tbsp raspberry vinegar
  • 2 tbsp extra virgin olive oil
  • Buttered new potatoes to serve.


  1. Drain the chicken livers and cut any large ones in half. Fry these in butter for two and a half minutes on either side. You may need to do this in two batches if you're frying pan is small.
  2. Remove from the pan and leave on a warmed plate covered with kitchen foil to keep warm  
  3. Add the bacon to the pan and fry until cooked.
  4. Beat the oil and vinegar together in a bowl to make the vinegraitte.
  5. To serve, toss the rocket and bacon together. Top with the chicken livers and drizzle with the raspberry vinegraitte. Serve with a side of new potatoes.

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