Warm Salad of Lamb’s Liver and Smoked Bacon

July 10, 2010 0 Comments

Warm Salad of Lamb’s Liver and Smoked Bacon
Recipe Type: Salad
Author: Fieldstown Farm
A great summer salad recipe.
  • Salad
  • a little olive oil
  • 225 grams streaky dry cured bacon
  • 225 grams lamb’s liver
  • 1 tablespoon seasoned flour
  • 8 handfuls salad of mixed leaves
  • 50 grams cheese of your choice
  • Dressing
  • 3 tablespoons Sunflower oil
  • 3 tablespoons extra virgin olive oil
  • 1 generous teaspoon grain mustard
  • 2 tablespoons cider vinegar
  • salt, freshly ground pepper and a little sugar to taste
  1. Trim bacon removing the rind and cut into small strips. Heat a little olive oil in frying pan, when it is smoking add the bacon and fry until evenly golden and crisp.
  2. While the bacon is cooking prepare the liver, dry on kitchen paper and cut thinly into even sized strips and toss in seasoned flour.
  3. Remove browned bacon from pan, drain and keep warm. Add the liver with a little extra olive oil to the pan and cook briskly to crisp the outside leaving the inside a little pink.
  4. Toss the leaves in the dressing and divide onto warm plates.
  5. Sprinkle with cubes of cheese.
  6. Sprinkle with bacon lardons.
  7. Finally place liver on top.

Serve immediately with fresh crust bread.