Chicken liver salad. Savor the rich, velvety flavor of this versatile ingredient, perfect for hearty meals and gourmet treats.
I first had chicken liver salad in a tiny bistro in the South of France. As soon as I took the first bite, I was in love and needed the recipe.
Of course, the bistro chef was most kind to share. However, did not share the measurements with me. With the ingredients that I was given, it was easy to replicate the great flavor that made me enjoy the salad so much in the first place.
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Finding chicken livers at the store is always a treat, and I look forward to making this easy salad for my family.
Here are a few helpful tips for the ingredients needed to make this chicken liver recipe
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Chicken Livers – clean off any fat particles and slice into bite-size pieces
Boston Lettuce – is my favorite salad, and with the crunchiness of the chicken livers, it balances beautifully.
Olive oil – used to cook the bacon and the onion.
Balsamic Vinegar – Adds acidity to this dish and once in contact with the livers and bacon, it creates a great caramelization.
Onion – diced. Ensure that it will not burn during the cooking process.
Bacon – I enjoy buying bacon that has more meat than fat. Slice it into strips and it will cook faster.
Equipment Needed
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Cooking tips and step-by-step instructions to create this easy chicken liver.
As with all cooking, have all your ingredients ready before cooking. This recipe will go rather fast, and I suggest having the plates out and with the lettuce already on them so you can transfer the chicken livers over as soon as they are done.
- In a large skillet, saute the onion and the bacon with the olive oil.
- Once the bacon is slightly crispy, add the chicken liver pieces and saute. Mix well as you go along.
- Add the balsamic vinegar and cook slowly until most of it is absorbed. Add more if it becomes too dry.
- Serve immediately over a bed of lettuce.
Since you add a small amount of oil, the bacon drippings are used to cook the chicken livers and also as salad dressing. Do use it; you will enjoy the flavor.
Pro Tips
- Ensure that the bacon has plenty of meat, as this will give you not only less fat but also a nice crispy bite.
- No need to wash the livers. Do, however, remote any filaments of fat around it. Slice them into bite-size pieces.
- Once you pour the balsamic into the skillet, pay extra attention to ensure it does not splatter. I recommend being extra careful with any heat source.
Storage and reheating options
Storage: Since the salad will be seasoned with vinegar and wilt, I do not recommend saving it. However, if you have any left, the livers can be stored in an airtight glass container in the refrigerator for up to two days.
Reheat: Bring back to room temperature and heat in a skillet over medium-high heat until warmed through.
If you enjoy this delicious chicken liver recipe, look at my other recipes.
Chicken Liver Salad – South of France
Ingredients
- ½ yellow onion, diced
- 4 slices bacon, cut into small strips
- 1 tablespoon Olive oil
- ½ pound chicken livers
- butter lettuce
- 3 tablespoons balsamic vinegar
Instructions
- Sauté` the onion and the bacon with the olive oil in a large skillet, over medium high heat.
- When the bacon is slightly crisp add the chicken livers. Stir well.
- Add the balsamic vinegar and continue to cook slowly. Add more vinegar if necessary.
- Serve warm over a bed of lettuce.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Salads, Dinners, Poultry
- Cuisine: French
- Type: Under 45 minutes
Did you make this?
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Kayzi
Very nice had it tonight and will make it again. Might try Raspberry vinegar
Giangi Townsend
Wonderful and so happy you enjoyed it.
Thank you for your feedback. I love Raspberry vinegar.
Bon Appetit!