Warm Mushroom Spinach And Chicken Liver Salad
|English spinach||1 Bunch (100 gm)|
|Chicken livers||250 Gram|
|Brandy||1⁄4 Cup (4 tbs)|
|Freshly ground pepper||To Taste|
Wash spinach leaves and tear into large bite-size pieces. Slice mushrooms thin and toss with spinach, sugar and vinegar in a salad bowl. Remove the rind from the bacon and cut into thin strips. Cook in a frying pan in its own fat until browned and crisp. Remove bacon from the pan and set aside. Meanwhile trim all sinew from chicken livers and separate each into 2 pieces. Pat dry and add to the hot pan. Cook in the bacon fat until brown on the outside and still slightly pink inside, shaking pan frequently, for about 2 minutes. Return the bacon to the pan and pour on the brandy, heating it then flaming it. Pour the chicken livers, still flaming, over the mushrooms and spinach. Toss and season well with salt and freshly ground pepper. Serve while still warm.