Warm Chicken Liver & Bacon Salad

  • Time: 30 mins
  • Serves: 4
  • Level: easy

“But coming in late from work, dad boshed a scrumptious salad in 30min – and it’s cheap! NB always add bread and butter to make mini sandwiches”

What you need

Balance quantities to amount of salad desired and to tastes

Mixture of salad leaves – any or all of the following:

Soft leaves

Firm and crunchy leaves

Bitter or peppery leaves


Fresh vegetables including any or all of the following:



Green or red pepper



Blanched and refreshed green vegetable including any or all of the following:


Green beans

Whole pea pods

400g chicken livers

100g dry cure streaky bacon or speck

Chives and parsley

Vinaigrette (1 to 3 wine vinegar to olive oil – pinch salt and pepper – optional Dijon mustard)

Dad's Recipe Tales

Is it offal?

It’s a salad – and includes livers and bacon to give it depth and flavour. Leo chowed-down. Then he asked, ‘Are we eating offal?”

I admit to sneaking the odd finely chopped-up mushroom into Leo’s food, but I’ve never done this with chicken livers, (as is possible in a Bolognese sauce), or tried to disguise them as something else. In fact, he’s always enjoyed liver. But I was not surprised by his double-take. Even though livers are familiar – and relatively benign anatomically- they are still undeniably offal. If you are not put off by this fact then try your chicken livers warm in a salad – it’s a good way to enjoy a really tasty, (and cheap), ingredient.

I have included a couple novel ideas in the salad. One is whole pea pods – not steamed and allowed to burst open as shown in many of this summer’s food publications. They are simply boiled and then eaten as for edamame beans.

The other is a core of broccoli stalk, sliced julienne and eaten raw, which I saw being done on the telly. I always try to use the broccoli stalks for either cold or hot dishes: I par boil them and refresh in cold water for a crunchy addition to a salad. I also steam them with the florets and eat as a hot vegetable. It’s good to know that this part of the broccoli can be used. It provides the confidence to buy broccoli heads with thick, long and knobbly stalks without feeling that you are paying over the odds.

How Dad Cooked It

  1. Wash all the leaves and spin.
  2. Cut the stalk of the broccoli and cut-off the tough outer layer – cut the inside core julienne. Put to one side.
  3. Blanch green vegetables and refresh in cold water, drain and spin.
  4. Cut, slice or chop the fresh vegetables.
  5. Make the vinaigrette.
  6. Mix all the salad ingredients and place in a large salad or serving bowl/platter.
  7. Wash the livers and cut off any sinews or connective tissues. Cut into 2 cm pieces.
  8. Heat a large frying pan or wok. Add a tablespoon of olive oil and fry the bacon until starting to brown. Add the livers and cook.
  9. Keep on high heat so that they fry rather than stew. Cook until the livers are browned but still just a little pink inside.
  10. Chop parsley and chives to make a small handful. Toss these in with the livers. Let them cool slightly and then place onto the salad or toss and mix in with the salad. Serve with vinaigrette and crusty bread.

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