- 200g/7oz chicken livers, trimmed
- 2 tbsp plain flour
- 1 tbsp olive oil
- 50g/1¾oz ciabatta, cut into cubes
- 25g/1oz unsalted butter
- 50g/1¾oz bacon lardons
- salt and freshly ground black pepper
- handful mixed herbs, such as parsley, chives, basil
- 3 tbsp olive oil
- 1 tbsp Dijon mustard
- ½ lemon, juice only
- 1 garlic clove, crushed
- 1 tsp clear honey
- salt and freshly ground black pepper
- For the chicken livers, wipe the livers with kitchen paper, then coat them with the flour and shake off any excess.
- For the ciabatta cubes, heat the oil in a frying pan and fry the ciabatta cubes until crisp and golden-brown. Set aside in a bowl.
- In the same pan, melt the butter and fry the bacon lardons until crisp and golden-brown. Remove the bacon from the pan and transfer it to the bowl, leaving the remaining fat in the pan.
- Add the chicken livers to the pan and fry for 1½ minutes on each side, or until golden-brown and completely cooked through. Add the livers to the bowl with the ciabatta cubes and bacon, season with salt and freshly ground black pepper and mix well.
- For the dressing, place the oil and mustard into a bowl and whisk together until thickened. Add the lemon juice, garlic and honey. Season, to taste, with salt and freshly ground black pepper and mix well.
- Add the herbs to the bowl with the dressing and stir well to coat the leaves.
- To serve, place the dressed herbs onto a plate with the chicken livers, bacon and ciabatta cubes on top.