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.
Servings: 4
Ingredients
- 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
Instructions
- 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.