Warm chicken liver and beetroot salad
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.
- 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.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
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