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Chicken-Liver Salad with Hot Bacon Dressing and Croutons Recipe

Chicken-Liver Salad with Hot Bacon Dressing and Croutons Recipe

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Chicken-Liver Salad with Hot Bacon Dressing and Croutons

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Ingredients

Count

Nutrition

488

Calories

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Ingredients:

Serving

1 1/2- lb loaf country-style bread, crust removed, cut into 1/2-inch cubes (about 3 cups)
about 7 tbsp olive oil
2 large heads frisee , cut into 2-inch pieces (about 1 1/2 quarts)
1 red onion, chopped
3/4 tsp salt
fresh-ground black pepper
1/2 lb bacon , strips cut crosswise into 1/2-inch pieces
1 lb chicken livers, each cut in half
1 tsp ground allspice
3 1/2 tbsp wine vinegar

Directions:

Heat the oven to 350°. Toss the bread cubes with 2 tablespoons of the oil and put on a large baking sheet. Bake, stirring once or twice, until the bread cubes are crisp and golden brown, about 15 minutes. Let the croutons cool.
In a large bowl, combine the frisée, onion,1/2 teaspoon of the salt, and 1/4 teaspoon pepper.
In a large nonstick frying pan, cook the bacon until crisp. Remove the bacon and pour the fat into a measuring cup. Add enough of the oil to make 1/2 cup and reserve for Step 5.
Wipe out the pan. Heat 1 1/2 tablespoons of the oil in the pan over moderately high heat. Season the chicken livers with the allspice, the remaining 1/4 teaspoon salt, and 1/8 teaspoon pepper. Put the livers in the pan, in two batches if necessary, and cook 2 minutes. Turn and cook until browned, about 2 minutes longer. The livers should still be pink inside. Remove the livers from the pan and put in a warm spot.
Wipe out the pan. Add the reserved 1/2 cup fat and the bacon to the pan. Heat over moderately high heat until the bacon is sizzling. Pour the hot bacon and fat over the salad and toss. Toss in the vinegar and then the croutons. Put the salad on plates and top with the livers.
Wine Recommendation: Dishes that straddle the line between salad and meat need particularly flexible wines. Light-bodied reds that are low in tannin, to avoid a clash with the vinegar, can work well; try a Bardolino. Just about any dry rosé wine would also be good.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	488.38 Kcal (2045 kJ)
Calories from fat	378.73 Kcal
		% Daily Value*
Total Fat	42.08g	65%
Cholesterol	447.92mg	149%
Sodium	922.5mg	38%
Potassium	171.85mg	4%
Total Carbs	10.82g	4%
Sugars	1.1g	4%
Dietary Fiber	0.65g	3%
Protein	15.95g	32%
Vitamin C	13.6mg	23%
Iron	10.2mg	57%
Calcium	22.2mg	2%

Amount Per 100 g
Calories	261.15 Kcal (1093 kJ)
Calories from fat	202.52 Kcal
		% Daily Value*
Total Fat	22.5g	65%
Cholesterol	239.51mg	149%
Sodium	493.28mg	38%
Potassium	91.89mg	4%
Total Carbs	5.79g	4%
Sugars	0.59g	4%
Dietary Fiber	0.35g	3%
Protein	8.53g	32%
Vitamin C	7.3mg	23%
Iron	5.5mg	57%
Calcium	11.9mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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