Green Salad with Chicken Livers, Apples, and Bacon
- 1/3 pound bacon
- About 4 tablespoons cooking oil
- 1 pound chicken livers, each cut in half
- 1/2 teaspoon salt
- Fresh-ground black pepper
- 2 1/2 tablespoons sherry vinegar or red-wine vinegar
- 1 1/2 heads red or green leaf lettuce, torn into bite-size pieces (about 3 quarts)
- 2 apples, peeled, cored, and chopped
- 1 red onion, chopped fine
- Fry the bacon until crisp.
- Reserve the fat.
- Drain the bacon on paper towels and then crumble.
- Pour the bacon fat into a measuring cup and add enough oil to make 1/3 cup.
- Set aside.
- In a large nonstick frying pan, heat 1 tablespoon of the cooking oil over moderately high heat.
- Season the chicken livers with 1/4 teaspoon of the salt and 1/8 teaspoon pepper.
- Add half the livers to the pan and cook 2 minutes.
- Turn and cook until browned but still pink inside, about 2 minutes longer.
- Remove.
- Repeat with the remaining livers and 1 tablespoon of the cooking oil.
- Put in a warm spot.
- Wipe out the pan.
- Add the reserved bacon fat to the pan along with the vinegar, the remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper.
- Bring almost to a simmer.
- In a large bowl, combine the lettuce, apples, onion, and all but 2 tablespoons of the bacon.
- Add the warm dressing and toss.
- Put the salad on plates and top with the livers.
- Sprinkle with the reserved bacon.
bacon, cooking oil, chicken livers, salt, freshground black pepper, sherry vinegar, apples, red onion
Taken from www.foodandwine.com/recipes/green-salad-with-chicken-livers-apples-and-bacon (may not work)