-
1
Fry the bacon until crisp.
-
2
Reserve the fat.
-
3
Drain the bacon on paper towels and then crumble.
-
4
Pour the bacon fat into a measuring cup and add enough oil to make 1/3 cup.
-
5
Set aside.
-
6
In a large nonstick frying pan, heat 1 tablespoon of the cooking oil over moderately high heat.
-
7
Season the chicken livers with 1/4 teaspoon of the salt and 1/8 teaspoon pepper.
-
8
Add half the livers to the pan and cook 2 minutes.
-
9
Turn and cook until browned but still pink inside, about 2 minutes longer.
-
10
Remove.
-
11
Repeat with the remaining livers and 1 tablespoon of the cooking oil.
-
12
Put in a warm spot.
-
13
Wipe out the pan.
-
14
Add the reserved bacon fat to the pan along with the vinegar, the remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper.
-
15
Bring almost to a simmer.
-
16
In a large bowl, combine the lettuce, apples, onion, and all but 2 tablespoons of the bacon.
-
17
Add the warm dressing and toss.
-
18
Put the salad on plates and top with the livers.
-
19
Sprinkle with the reserved bacon.
