Chicken-Liver Salad with Hot Bacon Dressing and Croutons

Name: Chicken-Liver Salad with Hot Bacon Dressing and Croutons
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 227 grams bacon, strips cut crosswise into 1/2-inch pieces; 680 grams country-style bread, crust removed, cut into 1/2-inch cubes (about 3 cups); 454 grams chicken livers, each cut in half; 2 large heads frisée, cut into 2-inch pieces (about 1 1/2 quarts); 1 teaspoon ground allspice; 4 servings Fresh-ground black pepper; 7 Tbsps About olive oil; 1 red onion, chopped; 1 teaspoons salt; 4 Tbsps wine vinegar

Chicken-Liver Salad with Hot Bacon Dressing and Croutons might be A mixture of olive oil, bread, onion, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Heat the oven to 35

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Oven

Toss the bread cubes with 2 tablespoons of the oil and put on a large baking sheet.

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Bread Cubes

Cooking Oil

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Baking Sheet

Bake, stirring once or twice, until the bread cubes are crisp and golden brown, about 15 minutes.

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Bread Cubes

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Oven

Let the croutons cool.

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Croutons

In a large bowl, combine the frise, onion,1/2 teaspoon of the salt, and 1/4 teaspoon pepper.

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Pepper

Onion

Salt

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Bowl

In a large nonstick frying pan, cook the bacon until crisp.

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Bacon

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Frying Pan

Remove the bacon and pour the fat into a measuring cup.

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Bacon

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Measuring Cup

Add enough of the oil to make 1/2 cup and reserve for Step

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Cooking Oil

Wipe out the pan.

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Frying Pan

Heat 1 1/2 tablespoons of the oil in the pan over moderately high heat. Season the chicken livers with the allspice, the remaining 1/4 teaspoon salt, and 1/8 teaspoon pepper.

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Chicken Liver

Allspice

Pepper

Salt

Cooking Oil

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Frying Pan

Put the livers in the pan, in two batches if necessary, and cook 2 minutes. Turn and cook until browned, about 2 minutes longer. The livers should still be pink inside.

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Frying Pan

Remove the livers from the pan and put in a warm spot.

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Frying Pan

Wipe out the pan.

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Frying Pan

Add the reserved 1/2 cup fat and the bacon to the pan.

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Bacon

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Frying Pan

Heat over moderately high heat until the bacon is sizzling.

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Bacon

Pour the hot bacon and fat over the salad and toss. Toss in the vinegar and then the croutons.

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Croutons

Vinegar

Bacon

Put the salad on plates and top with the livers.

Wine Recommendation: Dishes that straddle the line between salad and meat need particularly flexible wines. Light-bodied reds that are low in tannin, to avoid a clash with the vinegar, can work well; try a Bardolino. Just about any dry ros wine would also be good.

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Vinegar

Meat