11/01/2013 11:47 GMT | Updated 13/03/2013 05:12 GMT

Recipe for the Weekend: Chicken Liver and Pancetta Salad

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!

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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

1 lemon

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.