- 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
How to make this recipe
- 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.
The various strong flavors of this salad will work best with always-flexible Riesling, particularly a slightly off-dry version from Germany. Look for a Kabinett from the Mosel-Saar-Ruwer or Rheingau region.