Warm salads are especially welcomeduring the autumn months when the evenings are growing shorter and cooler.Try this rich salad with sweet spinach and bitter leaves of frisee lettuce.
INGREDIENTS
Serves 4
8oz young spinach,stems removed
1 frisee lettuce
7 tbsp groundnut or sunflower oil
6oz rindless unsmoked bacon, cut into strips
3oz day old bread, crusts removed and cut into short fingers
1 lb chicken livers
4 oz cherry tomatoes
salt and black pepper
1. Place the salad leaves in a salad bowl. Heat 4 tbsp of the oil in a large frying pan. Add the bacon and cook for 3-4 minutes or until crisp and brown.Remove the bacon with a slotted spoon and drain on a piece of kitchen paper.
2. To make the croutons, fry the bread in the bacon-flavoured oil, tossing until crisp and golden. Drain on kitchen paper.
3. Heat the remaining 3 tbsp of oil in the frying pan,add the chicken livers and fry briskly for 2-3minutes.Turn out over the salad leaves, add the bacon, croutons and tomatoes.Season,toss and serve.
Posted under SALADS & BARBECUES
This post was written by admin on February 22, 2012
