Chicken-Liver Salad With Hot Bacon Dressing And Croutons Recipe

Name: Chicken-Liver Salad With Hot Bacon Dressing And Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2- pounds loaf country-style bread, crust removed, cut into 1/2-inch cubes (about 3 cups); About 7 tablespoons olive oil; 2 large heads frisee, cut into 2-inch pieces (about 1 1/2 quarts); 1 red onion, chopped; 3/4 teaspoon salt; Fresh-ground black pepper; 1/2 pound bacon, strips cut crosswise into 1/2-inch pieces; 1 pound chicken livers, each cut in half; 1 teaspoon ground allspice; 3 1/2 tablespoons wine vinegar

Servings: persons

1 1/2- pounds loaf country-style bread, crust removed, cut into 1/2-inch cubes (about 3 cups)
About 7 tablespoons olive oil
2 large heads frisee, cut into 2-inch pieces (about 1 1/2 quarts)
1 red onion, chopped
3/4 teaspoon salt
Fresh-ground black pepper
1/2 pound bacon, strips cut crosswise into 1/2-inch pieces
1 pound chicken livers, each cut in half
1 teaspoon ground allspice
3 1/2 tablespoons wine vinegar

1
Heat the oven to 350u00b0. Toss the bread cubes with 2 tablespoons of the oil and put on a large baking sheet. Bake, stirring once or twice, until the bread cubes are crisp and golden brown, about 15 minutes. Let the croutons cool.
2
In a large bowl, combine the frisee, onion,1/2 teaspoon of the salt, and 1/4 teaspoon pepper.
3
In a large nonstick frying pan, cook the bacon until crisp. Remove the bacon and pour the fat into a measuring cup. Add enough of the oil to make 1/2 cup and reserve for Step
4
Wipe out the 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. 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. Remove the livers from the pan and put in a warm spot.
5
Wipe out the pan. Add the reserved 1/2 cup fat and the bacon to the pan. Heat over moderately high heat until the bacon is sizzling. Pour the hot bacon and fat over the salad and toss. Toss in the vinegar and then the croutons. Put the salad on plates and top with the livers.
6
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 rose wine would also be good.

506

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2- pounds loaf country-style bread, crust removed, cut into 1/2-inch cubes (about 3 cups), About 7 tablespoons olive oil, 2 large heads frisee, cut into 2-inch pieces (about 1 1/2 quarts), 1 red onion, chopped, and more.

Yes, Chicken-Liver Salad With Hot Bacon Dressing And Croutons falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chicken-Liver Salad With Hot Bacon Dressing And Croutons

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