Warm Chicken Liver Salad


Recipes courtesy of Theo Randall.

Mazzetti Balsamic Vinegar of Modena has landed in the UK for the first time, launching two of its balsamic vinegars into Sainsbury’s stores nationwide, just in time for the festive entertaining season.

Warm chicken liver salad with mixed leaves, Umbrian lentils, pancetta, sage and balsamic vinegar

A salad is the most traditional dish you might expect to find Balsamic Vinegar as an ingredient, however within this recipe it is cooked together with the meats to produce a rich, delicious flavour in every mouthful.

Serves 2 for main course or 4 for starter



  • 100g Castelluccio or Puy lentils
  • 250g fresh chicken livers
  • 100g sliced pancetta
  • 1 sprig of sage
  • 3tbsp Mazzetti Etichetta Bianca Balsamic Vinegar
  • 4tbsp Extra Virgin olive oil
  • 1 lemon
  • 250g mixed leaves, such as dandelion, radicchio, rocket or Castelfranco
  • Sea salt & freshly ground black pepper
  • 6 leaves of fresh mint, roughly torn
  1. Cook the lentils in a pan of simmering water for 20-25 minutes until soft.
  2. Meanwhile, trim off any greenish bits and visible sinew from the chicken livers, then set aside. Cook the pancetta in a frying pan until crisp. Remove with tongs and set aside to drain on kitchen paper. Add the chicken livers to the fat remaining in the pan and cook for about two minutes on each side until golden brown all over. Remove from the heat.
  3. Return the pancetta and the chicken livers back to the pan (don’t worry if the slices break up) along with the sage leaves. Add one tablespoon of the Mazzetti balsamic vinegar and season with salt and pepper. Toss everything together, then set aside.
  4. When the lentils are cooked, drain off all of the water. Add one tablespoon of the olive oil, a squeeze of lemon and seasoning.
  5. In a large bowl, toss the leaves and fresh mint with the remaining Mazzetti balsamic vinegar and olive oil. Add the lentils and mix gently together.
  6. Pile the lentils and leaves on the plates and place the chicken livers and pancetta carefully on top, with a drizzle of the Mazzetti balsamic vinegar.
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