Chicken Liver Salad a la Michele Lamy

Name: Chicken Liver Salad a la Michele Lamy
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Global
Ingredients: 3 slices bacon (roughly chopped); 59 milliliters balsamic vinegar; 237 milliliters grape or cherry tomatoes (halved); 454 grams chicken livers (rinsed, trimmed and halved); 237 milliliters toasted croutons; 1 Tbsp Dijon mustard; 2 Tbsps roughly chopped flat leaf parsley; 2 servings Kosher salt (as needed); 1 liters mixed salad greens (choose bold flavors and textures such as frisee, mustard, and spinach), loosely packed; 1 Tbsp olive oil; 2 servings freshly cracked black pepper (as needed); 2 Tbsps red wine vinegar

Chicken Liver Salad a la Michele Lamy is a gluten free, dairy free, fodmap friendly, and whole 30 recipe with 2 servings. This recipe covers 62% of your daily requirements of vitamins and minerals. One portion of this dish contains around 47g of protein, 33g of fat, and a total of 601 calories. From preparation to the plate, this recipe takes roughly 20 minutes. A mixture of dijon mustard, croutons, kosher salt, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the red wine vinegar you could follow this main course with the Cherry-Berry Pie as a dessert.

Instructions

Arrange the salad greens in the middle of a large serving plate or bowl.

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Greens

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Bowl

Heat olive oil in a large sauté pan or cast iron skillet set over medium heat.

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Olive Oil

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Frying Pan

Add bacon and onion, and saute, stirring frequently, until bacon is crisp and onion is golden, about 10 minutes.

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Bacon

Onion

Remove to a small bowl, using a slotted spoon leaving as much fat in the pan as possible; set aside.Raise the heat to medium high, once the oil gets hot add the chicken livers to the pan; they should sizzle. Sauté until browned on the outside and slightly pink on the inside, about 2-3 minutes per side.

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Chicken Liver

Cooking Oil

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Slotted Spoon

Bowl

Frying Pan

Remove the pan from the heat.

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Frying Pan

Add the reserved bacon mixture, tomatoes, parsley, balsamic vinegar, red wine vinegar and Dijon; quickly toss to combine. Season with salt and pepper as needed.Dump the entire contents of the pan on top of the prepared greens, drizzling the dressing from the pan. Top with croutons and serve warm.Like this:Like Loading...

Ingredients you will need

Balsamic Vinegar