Spinach Salad with Chicken Liver and Bacon - Spenatsallad med kycklinglever och bacon

SPINACH SALAD WITH CHICKEN LIVER AND BACON
Spenatsallad med kycklinglever och bacon


Serves 4


30 to 40 fresh spinach leaves
10 oz streaky bacon
14 oz chicken liver, fresh or frozen
1 fresh thyme sprig or ½ teaspoon dried thyme
6 slices white or light bread
the green from 1 fresh garlic
50 small black olives, unpitted (9 oz)
1 to 2 onions, preferably fresh
6 tomatoes
1 lemon
½ tablespoon Dijon mustard
0.6 cup olive oil
salt, pepper




Clean and trim the fresh spinach and put it in a bowl. Finely dice the bacon and fry it. Then fry the chicken liver, flavored with salt, pepper and thyme, in the bacon fat for 4 to 5 minutes. It should be pink inside. Remove the crusts from the bread and finely dice the bread. Fry until golden in the bacon fat after the liver. When bacon, liver and bread has cooled slightly, you sprinkle it over the spinach. If it's too hot, the spinach will sink together.


Make a dressing from fresh lemon juice beaten together with mustard and olive oil. Flavor with garlic, salt and pepper and serve separately.


Enjoy!


Bella