Salad Tiède

Now this is another one of my favourite salads, it is a hot and cold mix once more this time of chicken livers, bacon good crunchy croutons. You can beat this sort of thing not matter if it is summer or winter all you need is a frying pan and some good salad leaves and you are ready to go .

You will need
150ml/¼ olive oil
110g/4oz smoked bacon
4 slices of white bread
225g/8oz chicken livers
5 spring onions
1 small red onion
1 small frisee lettuce
1 bunch of water cress
1 small radicchio
Bunch of chervil
Dash of red wine vinegar
Salt and ground black pepper to taste

Now you have to make your croutons first so get your bread cut the crusts off and cut them in to 1cm or ½ inch cubes.  Now get them in a bowl and season with salt and pepper than drizzle in the oil so all the bread gets a good covering.  Now fry them on a high heat so that the bread goes all brown and crunchy. Or you can do them in the oven if you wish.

While you are waiting for the croutons to cook wash your lettuce leaves and clean you liver and slice the bacon and red onions.

Now in a frying pan start to cook the bacon and the slice red onions.  Cook them till you have a nice crispy bacon and caramelised red onions, then take them out of the pan and keep warm to one side. Then take your chicken livers and fry them gently but quickly, you just want them to go stiff but not hard .  Then return the bacon and red onion back in to the pan, along with the spring onions slice diagonally and just mix this all together.

Now tip this on a bowl and add a little red wine vinegar and a good deal of olive oil for the dressing. Then tip in you lettuce leaves and the croutons and toss this all together. Finally roughly chop your chervil and sprinkle that over the top. 

And that is it a great salad and a min cores or as a starter.