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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

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm