Name: Salad of greens, chicken livers, bacon and apple
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 (260g) rindless bacon slices, sliced thinly; 1 tablespoon olive oil; 500 gram chicken livers, halved, trimmed; 200 gram lamb's lettuce; 250 gram baby spinach leaves; 1 medium apple (150g), halved, sliced into thin wedges cranberry dressing; Cranberry dressing; 4 (100g) shallots, chopped finely; 2 tablespoon red wine vinegar; 1/3 cup (80ml) olive oil; 1/4 cup (80g) whole berry cranberry sauce, warmed

Ingredients

4 (260g) rindless bacon slices, sliced thinly

1 tablespoon olive oil

500 gram chicken livers, halved, trimmed

200 gram lamb's lettuce

250 gram baby spinach leaves

1 medium apple (150g), halved, sliced into thin wedges cranberry dressing

Cranberry dressing

4 (100g) shallots, chopped finely

2 tablespoon red wine vinegar

1/3 cup (80ml) olive oil

1/4 cup (80g) whole berry cranberry sauce, warmed

Method

1.Make cranberry dressing. Combine ingredients in small bowl.

2.Cook bacon, stirring, in large frying pan until crisp, drain on absorbent paper.

3.Heat oil in same clean pan, cook liver, over high heat, about 5 minutes or until browned and cooked as desired (do not overcook or liver will be dry and tasteless). Drain on absorbent paper.

4.Place bacon and liver in large bowl with lettuce, spinach leaves, apple and dressing, toss gently to combine.

Lamb’s lettuce, also known as mâche or corn salad, is very popular in France. It has a mild, almost nutty flavour and dark green leaves. It is usually sold in 125g punnets, but the leaves probably weigh only about a quarter of that total.
Note

Woman's Weekly Food

Ingredients

Method

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