Chicken liver salad

Slice the red onion (1 piece) into thin feathers.

Heat a skillet over high heat. Add olive oil (1 tbsp). Add the onion and sauté for 1–2 minutes, stirring constantly, until slightly translucent.

Pour in balsamic vinegar (1 tbsp). If necessary, add erythritol (1/2 tsp). Sauté over high heat until the vinegar partially evaporates and is absorbed by the onion.

Remove the onion from the heat and let it cool slightly.

Heat another skillet over low heat. Add olive oil (2 tbsp). Add crushed garlic (2 cloves). Sauté until lightly browned.

Remove the garlic. Add crustless keto bread (a few slices), cut into cubes. Sauté for 3–4 minutes until golden brown on all sides.

Transfer the keto croutons to a paper towel to remove excess fat.

Return the skillet to medium heat. Add bacon (2 slices), finely chopped. Sauté until the fat is rendered and crispy.

Add chicken livers (6–8 pieces), previously cleaned of membranes and veins. Season with salt (to taste) and pepper (to taste).

Sauté the livers for 2–3 minutes on each side until medium doneness. Remove from heat.

In a small bowl, mix olive oil (4 tbsp), balsamic vinegar (1 tbsp), salt (a pinch), and black pepper (to taste). Whisk with a fork.

Tear the salad leaves (1 bunch) by hand. Halve the cherry tomatoes (4–8 pieces). Combine the salad leaves, cherry tomatoes, balsamic onion, and bacon in a bowl.

Pour in most of the dressing and gently toss. Add the keto croutons and gently toss again. Divide the salad onto plates. Top with warm chicken livers. Drizzle with the remaining dressing. Optionally, add freshly ground black pepper. Serve immediately.

For the salad, it’s best to use a dense keto bread made from almond or flaxseed flour — it holds its shape well and provides crunch.