Chicken Liver Salad
As I was on a mission yesterday to find chicken livers for the pate`, I decided to purchase a bit more so I could prepare chicken liver salad.
The first time I had Chicken liver salad it was on the South of France in a tiny little bistro. As soon as I took the first bite I was in love and needed to have the recipe. Of course the bistro chef was most kind to share, however did not share with me the measurements.
With the ingredients that I was given it was easy to replicate the great flavor that made me enjoy the salad so much in the first place.
Light dinner full of flavor.
Bon Appetit!!
Giangi
Tonight’s December 23, 2012 dinner:
Chicken Liver Salad
Chocolate Ice Cream with Butter Cookie
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- salt and pepper
- olive oil
- 1/2 onion diced
- 4 slices of bacon cut in small strips
- chicken livers
- balsamic vinegar
- romaine or boston lettuce cut in small pieces
- Carbohydrate 3.315895 g
- Cholesterol 28.2 mg
- Fat 4.5943 g
- Fiber 0.656500004529953 g
- Protein 4.941385 g
- Saturated Fat 1.41952 g
- Serving Size 1 1 Serving (55g)
- Sodium 219.2505 mg
- Sugar 2.65939499547005 g
- Trans Fat 1.11936 g
- Calories 52 calories
Sauté` the onion and the bacon with the olive oil in a large skillet, over medium high heat. When the bacon is slightly crisp add the chicken livers. Stir well. Add the balsamic vinegar and continue to cook slowly. Add more vinegar if necessary. Serve warm over a bed of lettuce.
