Chicken liver, potato & bacon salad
Method
- Cook the potatoes in plenty of boiling water until tender. Drain well.
- While the potatoes are cooking, whisk ¼ cup oil with the sherry vinegar, seasonings and chives. Taste for seasoning.
- At the same time, heat a thin layer of oil in a large heavy-bottomed pan and gently saute the bacon until crispy. Add the livers and briefly cook, regularly turning.
- Toss the potatoes, bacon, livers and spinach with dressing to taste and serve.
Ingredients
- 6-8 baby (chat) potatoes, scrubbed well & halved
- olive oil
- 2 tbsp sherry (or red wine) vinegar
- sea salt & freshly ground pepper
- 2 tbsp snipped chives
- 100 gm piece of bacon, cut into lardons
- 450 gm livers, cleaned
- a good handful of baby spinach leaves, washed well
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