Ingredients
- Serves 4
Preparation
- Toast the sunflower seeds in a small pan without fat over low heat until golden.
- Cut the bacon into short, thin strips. Fry in a large non-stick pan without fat until crispy. Remove from the pan and drain on paper towels.
- Dress the lamb's lettuce with vinegar, pumpkin seed oil, and salt.
- Clean the chicken livers, removing all membranes and tendons. Sauté the livers in a little oil over medium heat until they are slightly pink inside. Remove from the pan and keep warm.
- Drain the excess fat from the pan. Deglaze the browned bits with a splash of port wine and let it reduce. Add 8 to 10 tablespoons of veal stock and reduce by half. Stir in 1 tablespoon of cold butter and swirl until melted.
- Sprinkle the bacon strips over the salad. Arrange the livers on top and season with salt. Drizzle the sauce over the livers before serving.
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