Mesclun – salad with chicken liver, croutons and crispy ham cubes

Ingredients for 4 servings:

• 200 g lettuce (shredded lettuce/mesclun), e.g. oak leaf lettuce, lollo rosso and bianco, radicchio, summer spinach, etc.
• 5 tbsp vinaigrette , from the database under my recipes
• 1 handful of white bread or toast, cut into 1 cm cubes
• 40 g bacon, finely diced
• 1 tbsp butter
• 4 chicken livers, trimmed of tendons, halved
• 1 tbsp oil, to taste, neutral or olive oil
• 1 tbsp balsamic vinegar
• 1 tbsp maple syrup
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 30 minutes

mixed leaf salads

If necessary, tear the lettuce leaves into bite-sized pieces, wash them, and spin them dry. Toss them well with the vinaigrette. At the same time, brown the bread cubes in butter on all sides and add the ham cubes towards the end, keeping them warm. Now brown the liver in oil on all sides quite well, season with salt and pepper, reduce the heat, add the balsamic vinegar and maple syrup, and coat the liver repeatedly until the liquid has reduced. The liver should remain slightly pink on the inside. Serve the salad, top with croutons and ham cubes, and place two liver halves around the edge of each salad. Serve as an appetizer. Note: Mesclun is made from freshly cut leaf salad. You can put together the mix yourself, but there are also market stalls where you can buy it ready-mixed.