Servings: 2 · Prep Time: 6 mins · Cooking Time: 9 mins
Total Time: 15 mins
Lunch | Keto | Salads & Starters
This tasty salad is a great way to incorporate nutrient dense liver into your diet. Not only is liver loaded with essential vitamins and minerals but is also a budget friendly source of protein. Topped with a sweet balsamic dressing, crisp bacon and juicy cranberries this is a great way to introduce liver into your weekly diet.
Ingredients
- chicken livers (200g)
- streaky bacon (4 rashers roughly chopped)
- watercress (3 cups)
- olive oil (2 tbsp)
- balsamic vinegar (1 tbsp)
- dried unsweetened cranberries (1 tbsp)
- fresh rosemary (1/2 chopped)
- avocado (1/2 sliced)
- red onion (1/4 medium sliced)
- walnuts (1/4 cup)
- sea salt and freshly ground black pepper (pinch)
Method
Add the cranberries to a small bowl and cover with boiling water to rehydrate. Once they are plump, drain and set aside.\n\nHeat a tablespoon of olive oil in a frying pan over a medium heat. Add the bacon, cooking until crisp. Remove with a slotted spoon then set aside.\n\nPrepare the livers by removing any sinew and season with salt and pepper. Heat the pan used to cook the bacon over a medium/high heat. Add the liver and cook until browned all over, adding a little extra oil if required.\n\nAdd the garlic and rosemary and continue cooking until the garlic is fragrant and the liver is completely cooked through.\n\nWhilst the liver is cooking, heat the remaining olive oil in a second pan over a low/medium heat and add the onion. Sweat until tender then add the balsamic and cranberries. Stir well to combine.\n\nAdd the walnuts to a small dry pan over a low/medium heat and gently toast for 2-3 minutes.\n\nArrange the watercress in a large salad bowl along with the avocado and toss to combine.\n\nAdd the liver and bacon and spoon over the onion, cranberries and balsamic oil.\n\nTop with the toasted walnuts to serve.\n