Green salad with chicken livers, bacon and pomegranate

Another tasty salad with Winter flavours ready to satisfy your appetite anytime. Rich in taste, in aroma and in colour. What more do you need?
 

Recipe of Konstantina Faklari

"BHMAgourmet" magazine of "TO BHMA" newspaper

 

Ingredients (for 6 people):
2 green salads of your choice, roughly chopped
1 radicchio, roughly chopped
1 chinese cabbage, roughly chopped
½ a bunch of rocket leaves, finely chopped
¼ a bunch of flat-leaf parsley, finely chopped
100gr. chicken livers, cut in small pieces
4-5 slices of bacon lardon, finely chopped
2-3 tbsp of black raisins
¼ tea-cup of brandy
½ tea-cup of pomegranate arils
2 tbsp of pine nuts, roasted
1 sprig of fresh thyme

For the dressing:
3 tbsp of white balsamic vinegar (or apple cider vinegar)
2 tbsp of grape molasses (or honey)
½ tbsp of Dijon mustard
½ tea-cup olive oil
salt
pepper
3-4 ice cubes

Method:
In a large salad bowl put all the greens and mix.

Soak the raisins in the brandy for 10 minutes.

In a non-stick frying pan sauté the lardon on medium heat for about 2 minutes without any fat. Add the chicken livers, the thyme and continue cooking for another 3 minutes.Αdd the raisins and pour over with the brandy and cook until the alcohol evaporates stirring with a wooden spoon from time to time.

Take off the heat, discard the thyme sprig and leave the mixture aside to cool.

Put all the dressing ingredients in a bowl or a jar and beat well until you have a smooth dressing.

Scatter on the top of the greens the chicken livers with the apaki, the pine nuts and pour with the dressing. Gently stir and serve immediately.