Simple recipe for a Chicken Liver Salad with Pickled Onions, Bacon and a sherry dressing
500 g chicken livers, trimmed, rinsed and dried
8 rashers of streaky bacon
45 ml (3 tablespoons) olive oil
salt and ground black pepper
20 green grapes, seeded and halved
20 red grapes, seeded and halved
8 Peppadew® Pickled Onions, cut into thick slices
60 ml (4 tablespoons) sherry
salad greens or watercress to serve
Cook the bacon in a frying pan until crisp and golden. Set aside and add 2 tablespoons olive oil to the rendered fat in the frying pan. Add the livers and cook over high heat until browned but still rosy on the inside.
Add the bacon, grapes and pickled onions.
Divide the salad greens between 4 plates. Spoon the livers, bacon, grapes and pickled onions over the greens. Deglaze the frying pan with the sherry. Add the remaining tablespoon of olive oil and stir well.
Spoon the sauce over the livers and serve at once.
Recipe courtesy of Peppadew International.