Chicken liver salad

Chicken liver, really? I don’t know what came into my mind when I bought that! I don’t even know how to cook them! And as much as I love to learn, those don’t look appealing at all! But they are in my kitchen now, and no way for me to bail. A few Youtube videos later, here I was mastering the art of cutting chicken liver and preparing my first chicken liver salad!

Ingredients for 2 portions:

• 12 cherry tomatoes
• 2 shallots
• 2 slices of bacon (or lardons)
• 200 g of chicken liver
• 150 g of rocket salad
• 2 tablespoons of balsamic vinegar
• 3 tablespoons of olive oil
• A little bit of grated Parmesan
• Salt, pepper

Times:

• Preparation: 30 mins
• Cooking: none
• Rest: none

1- Wash and cut the cherry tomatoes into quarter, and put them in a bowl with one tablespoon of balsamic vinegar, one tablespoon of olive oil, a pinch of salt, pepper, stir a little bit and let it marinate.

2- Wash and drain the salad. Prepare the chicken livers (by removing the middle part).

3- Cut the bacon into small bits, put it into a hot pan for a few minutes, then on a paper towel to absorb the excess of fat. Set aside.

4- Chop the shallots finely and cook them in another pan with one tablespoon of olive oil for 2 minutes over medium heat. Add the bacon, the chicken livers, and leave over medium heat while stirring regularly, for about 5 to 6 minutes.

5- When the livers are cooked (be careful don’t overcook them like me the first time! :/ ), remove from heat and add one tablespoon of balsamic vinegar, and stir well.

6- Split the rocket equally in 2 plates. Do the same with the chicken liver mix, the tomatoes, and their marinade. Finish off with some parmesan flakes all over the salad, and bon appetite!