This tasty recipe is ideal for January when you want something a little lighter, but still need a bit of indulgence.
It pays to be adventurous with the leaves and include some dandelion or castel franco in the mix. This dish is very flexible and can be served as a starter for four or a quick and easy dinner for two, and is also a great alternative brunch option.
Serve with a nice Negroamaro from Puglia and enjoy the weekend!
For more recipes follow me @theorandall
Ingredients - serves four as a starter or two as a main
250g cleaned chicken livers
1 sprig of sage
100g sliced pancetta
100g lentils di Castelluccio or puy
2tbls aged balsamic vinegar
4tbls olive oil
250g mixed leaves like radicchio, dandelion, rocket, castel franco.
In a frying pan cook the pancetta until crispy.
Remove from the pan, add the chicken livers and cook until golden brown.
Put the pancetta back in the pan with the chicken livers and add the chopped sage.
Add 1tbls of balsamic vinegar to the pan, toss all together and season.
Cook the lentils for approx 25minutes or until soft.
Drain off water, season and add olive oil and a squeeze of lemon.
In a large bowl add 1tblsp of balsamic vinegar and 3 tbls of olive oil. Mix together with the leaves and lentils.
Put on a plate and place the chicken livers and pancetta carefully on top.
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