Spinach Salad with Hen Livers & Bacon · Thyme for Cooking

The theme for Monday posts in Might is…. ‘Medium’ Salads.

I had a lot enjoyable doing small salads for April I made a decision to do it once more for Might, however with barely bigger salads.

There are the salads that I make for myself for lunch or for the two of us after we are having a lighter major course.

The perfect factor about salads (and soup and risotto) is one can add or delete because the temper matches.

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Spinach Salad with Hen Livers & Bacon

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This salad is conventional and served in each cafe in France – besides with escarole and gizzards moderately than spinach and livers.  I added the bacon – simply because.

• Creator: Kate
• Prep Time: 10 minutes
• Cook dinner Time: 10 minutes
• Whole Time: 20 minutes
• Yield: 2 servings 1x
• Class: Salad

• 8 hen livers, reduce in half, trimmed of fats
• 2 slices bacon, reduce into matchsticks
• 1 tbs butter
• 1 tsp soy sauce
• 1 tsp Balsamic vinegar
• 4oz (120gr) contemporary spinach
• Balsamic French dressing:
• 1 tbs Balsamic vinegar
• 2 tsp Dijon mustard
• 3 tbs salad olive oil

• Warmth butter, soy sauce and vinegar in skillet over medium excessive warmth.
• Add bacon and fry till virtually crisp (it’s staying within the skillet).
• Add livers; brown properly, 2 – 3 minutes per facet, however don’t over cook dinner.  Barely pink within the middle is sweet.
• Whereas livers brown, put together spinach and put right into a bowl.
• Make French dressing:
• Whisk vinegar and mustard.
• Slowly whisk in oil and whisk till it emulsifies.
• Toss spinach with half of the French dressing.
• Organize on 2 plates.
• When livers are carried out prepare on spinach.
• Pour remaining French dressing into skillet and deglaze pan – stirring up the bacon and the browned bits.
• Pour warmed dressing over livers and serve.

Notes

If you need to purchase extra hen livers (and they’re contemporary) you may freeze the extras.

Diet

• Serving Measurement: 1/2 recipe
• Energy: 587
• Sugar: 2.3 g
• Sodium: 560.5 mg
• Fats: 46.6 g
• Saturated Fats: 13.1 g
• Trans Fats: 0.2 g
• Carbohydrates: 5.9 g
• Fiber: 1.3 g
• Protein: 35.3 g
• Ldl cholesterol: 640.9 mg

Possibly shrimp is extra to your liking? Shrimp & Caper Salad on Spring Greens

That’s it !