Salted Lambs Liver Salad, with Bacon, Eggs, and Balsamic Vinegar
A rich salad made with a warm dressing of bacon and cured liver, made sweet and sour with a dash of balsamic vinegar.
Prep Time15 minutes mins
Cook Time5 minutes mins
Course: Appetizer, Salad
Cuisine: French
Keyword: goat liver, lamb liver
Servings: 4
- 10 thin slices 1.25 oz salted lamb’s liver
- 3 oz fresh salad greens
- 2 oz bacon 2 thick slices
- 2 Tablespoons good balsamic vinegar
- Kosher salt and fresh ground black pepper
- 2 hard boiled eggs quartered
- 1 2 oz chunk of carrot grated
- Handful of celery leaves optional
Mix the salad greens, carrots and celery leaves if using. Slice the bacon into ½ inch slices, then heat in an 8 inch or similar pan on medium-high heat until crisp and the fat has rendered out. Season the bacon with a pinch of salt and pepper.
Add the liver, don’t cook it per say, but just heat it through for a moment.
Turn the heat off, add the vinegar to the pan, stirring the ingredients, then quickly pour the mixture and all the juices directly onto the salad greens.
Add the eggs and mix to barely coat them with some of the natural dressing, double check the seasoning of the salad for salt, pepper and acid, and serve.