Usuba
Warm Salad with Chicken Liver, Bacon and Croutons
A hearty warm salad with tender chicken liver, crispy bacon, and homemade croutons. Frisée and red onion complement the dish, while a hot dressing made from bacon fat and vinegar brings out all the flavors.
- Total
- 25 min
- Standard serving
- 336.3 g
Ingredients
Total 10
Instructions
- 1
Step 1
Preheat the oven to 180 degrees. Cut off the crust from the bread and break the crumb into small pieces.
Arrange the pieces on a baking sheet, drizzle with olive oil and bake for 15 minutes, stirring occasionally, until golden and crispy. Cool.
- 2
Step 2
In a large bowl, mix chopped frisée salad, finely chopped red onion, salt and black pepper.
- 3
Step 3
Heat a skillet and fry the chopped bacon until crispy. Pour the rendered fat into a glass and add olive oil so that you have approximately 120 ml of the mixture.
- 4
Step 4
Heat olive oil in a clean skillet. Sprinkle the chicken liver with ground allspice, salt, and black pepper.
Fry the liver for about 4 minutes to keep it slightly pink inside. Transfer to a warm place.
- 5
Step 5
Heat a mixture of bacon fat and olive oil in a clean skillet, add the fried bacon. Heat until the bacon begins to sizzle, then pour the hot mixture over the salad.
Mix the salad, add red wine vinegar and croutons. Arrange on plates and place warm liver on top.
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