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

Chicken Liver with Spinach - Kycklinglever med spenat

CHICKEN LIVER WITH SPINACH
Kycklinglever med spenat

Kidney and liver is good food in many aspects. Chicken liver has a very mild, fine taste. I'm not afraid of eating this kind of food. When I studied at the university to become a nutritionist (3 years), we also had cooking classes for whole afternoons twice a week during the first year. My classmates laughed (in a kind way) at me because as soon as anyone mentioned cooking, I lit up like a Christmas tree. One of these classes was about offals. One group were to make a dish with heart (I was in that group). Another had kidneys, another liver, another had something I can't find the English word for. But it was then I could really notice the generation gap between me and most of my other classmates. They couldn't even taste their dishes. I had to run around checking for taste like a maniac in all the groups. They simply weren't used to eating this food … But in my group, we made a lovely heart filled with salty pork and leek.

Serves 4

7 oz chicken liver
7 oz fresh mushrooms
2 tablespoons butter or margarine
1 tablespoon grated onion
1½ tablespoons flour
0.8 cup cream, 15% fat or the like
0.2 to 0.4 cup crème fraîche
some salt
some white pepper

0.8 cup long-grained rice
1.6 cups water
salt

10.6 oz fresh spinach or 9 oz frozen leafy spinach


Rinse and drain the chicken liver. Cut it in even-sized pieces. Trim and slice the fresh mushrooms.

Boil the rice in lightly salted water for about 20 minutes. Meanwhile, make the chicken liver stew. Sautée the mushrooms in the fat in a saucepan on low heat until they have sucked up the fat. Add liver, slightly increase the heat and Brown it lightly. Add onions and dust with the flour. Dilute with cream and boil for about 5 minutes. Add crème fraîche and spices.

Put the warm spinach on a serving plate, put the hot rice on top and then the liver stew. If you wish, sprinkle with some parsley and serve straight away.

Enjoy!

Bella