Warm chicken liver and beetroot salad recipe
Use leftover fried chicken livers and onion in this speedy 15-minute winter salad. Perfect as a quick midweek meal, the budget-friendly dish includes a winning combination of earthy beetroot, rich chicken livers, bacon lardons and butterhead leaves, plus a punchy mustard dressing drizzled on top.
See method- Serves 4
- 9 mins to prepare and 6 mins to cook
- 517 calories / serving
Ingredients
- 4 tbsp olive oil, plus 1 tsp
- 1 tbsp Dijon mustard
- 1 tbsp white wine vinegar
- ½ lemon, juiced
- 1 tsp clear honey
- 1 tbsp roughly chopped fresh dill
- 1 garlic clove, crushed
- 200g pack bacon lardons
- leftover liver and onions
- 100g pack butterhead salad
- 200g Redmere Farms cooked beetroot (about 2 from a 500g pack), quartered
- 4 slices seeded multigrain bloomer bread, toasted
Each serving contains
- Energy
- 2150kJ 517.0kcal
- Fat
- 34g
- Saturates
- 7g
- Salt
- 2.3g
- Sugars
- 9g
of the Reference intake
Carbohydrate 22.9gProtein 28.8gFibre 4.9g
Method
- Pour 4 tbsp oil into a small jar with the mustard, vinegar, lemon juice, honey, dill and garlic. Screw on the lid, then shake vigorously to emulsify. Season to taste, shake again and set aside.
- Heat the remaining 1 tsp oil in a nonstick frying pan over a medium heat. Fry the lardons for 3-4 mins until golden and cooked through. Transfer to a small bowl and set asidetocoolslightly.Pouroffmostof the fat from the pan, leaving about 1 tsp. Add the leftover liver and onions, then stir over a medium heat for 2-3 mins or until piping hot. Remove from the heat.
- Divide the salad leaves between 4 plates and top with the warmed liver and onions, the beetroot quarters and the warm bacon lardons. Drizzle over the dressing and serve with the toast.
- Cook once, eat twice tip: Use leftovers from our Creamy chicken liver and kale tagliatelle to make this recipe.
- See more Salad recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
