2 Serves
30 Mins
Prepare the ingredients by chopping the onion and slicing the bacon into small pieces.
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Vitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
7 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
19 µg / 2.4 µgFolate
685 µg / 400 µgCalcium
33 mg / 1,300 mgIron
11 mg / 18 mgMagnesium
32 mg / 420 mgPhosphorus
364 mg / 1,250 mgPotassium
407 mg / 4,700 mgSodium
89 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
62 µg / 55 µgFiber
1 g / 28 gSugar
6 g / 50 gSaturated Fat
3 g / 20 gCholesterol
391 mg / 300 mgCaffeine
0 mgNet Carbs
9 gAlcohol
0 g
Heat the olive oil in a large skillet over medium-high heat. Add the bacon and onion, sautéing until the bacon is slightly crisp and the onion is translucent.
Add the chicken livers to the skillet and stir well to ensure even cooking. Continue to cook until the livers are browned on the outside but still tender.
Pour in the balsamic vinegar to deglaze the pan, scraping up any browned bits. Simmer for a few minutes until the sauce reduces slightly, adding a splash of white vinegar if a sharper acidity is desired.
Arrange the iceberg lettuce on serving plates and top with the warm chicken liver and bacon mixture.
59
g7
g30
g
