Salade tiède

Salade tiède

Leiths How to Cook
Peter Cassidy


Quantity Ingredient
100 g piece bacon
200g chicken livers
5 spring onions
1 small frisee
bunch watercress
1 radicchio
bunch chervil
2 tablespoons olive oil
1 1/2 tablespoons tarragon vinegar
1 quantity French dressing
1 quantity Croûtons
freshly ground black pepper


  1. Derind the bacon and cut into lardons. Prepare the chicken livers by trimming away any discolouration or green areas and any tubes and fat, leaving the livers as whole as possible to help prevent them from overcooking.
  2. Slice the spring onions thinly on the diagonal. Wash, dry and tear the frisée, watercress, radicchio and chervil into small bite-sized pieces.
  3. Heat 1 tablespoon of the olive oil in a frying pan over a medium heat and fry the bacon lardons until lightly browned all over. Remove from the frying pan and set aside.
  4. Season the trimmed chicken livers. Return the frying pan to a medium to high heat, add the livers and sauté until brown on the outside but still very pink in the centre, about 2–3 minutes (they will continue to cook as they cool). Place the livers in a sieve set over a bowl to drain.
  5. Wipe out the pan with kitchen paper. Heat the remaining olive oil in the frying pan, add the spring onions and sauté for 30 seconds. Add the tarragon vinegar and return the bacon and livers to the pan to heat through. Taste and add a little more olive oil, vinegar or salt and pepper as needed, and to create a generous amount of pan juices.
  6. Dress the salad leaves and chervil with the French dressing and divide between 4 plates. Scatter the croûtons, bacon, liver and spring onions and the pan juices over the leaves and serve immediately.


  • Chicken livers with olives and cherry tomatoes: Cook the chicken livers as for the main recipe then, after removing them from the pan, add 100 g pitted halved black olives and 200 g halved cherry tomatoes and stir until hot. Use sherry vinegar in place of the tarragon vinegar. Omit the bacon, spring onions and croûtons and use whatever leaves you prefer.

    Chicken livers with baby spinach, warm apple, raisin and bacon dressing: Substitute baby spinach for the salad leaves and omit the spring onions, French dressing and croûtons. Follow the main recipe to the end of step 4, but cook the livers until set yet still pink inside; keep warm. Heat 2–3 tablespoons olive oil in the pan. Add 30 g raisins (soaked in 50 ml boiling water for 30 minutes and drained), and ½ Granny Smith apple, peeled, cored and cut into 5 mm dice, with the browned bacon. Sauté for 15–20 seconds to warm through. Add the tarragon vinegar and 2–3 chiffonaded sage leaves. Taste and season, then pour over the spinach leaves so they wilt slightly. Divide between 4 plates and top with the livers.
Leiths School of food and wine
cookery course
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