Lime Leaf
Salad
Lime trees are found along many of London's more elegant residential streets...
Not to be confused with its citrus namesake, the lime tree (Tilia X Europaea)
is widespread in the south of England. A grand and elegant tree, it has
been much planted along residential roads and Central London boulevards
by town landscapers for hundreds of years. In spring, the soft and slightly
translucent young leaves are a deserving addition to spring salads. The
tree regularly grows new branches from its base, which makes the leaves
easily accessible and, in theory, makes for a regular manageable supply
as late as September, but urban Lime trees are heavily coppiced, so you
may need to do a bit of climbing. 
- 1 bowlful of Lime leaves
- 125g bacon slices or Lardons
- 1 tub chicken livers (from your butcher)
- Rasberry vinegar
- salt, sugar, olive oil
Pick and wash a good bowlful of young lime leaves. The red husks of the bud can be used too, and set off the emerald green of the leaf.
Next, fry some lardons on a high heat until crisp, and set aside on some kitchen paper, taking off the fat to form the base of your dressing. Add a slug of olive oil to the fat, and another slug to the pan before frying the chicken livers on a moderate heat for 4 minutes until browned. Set aside with the lardons.
To the bacon fat and olive oil, add the raspberry vinegar, a pinch of salt and a bigger pinch of sugar. Your dressing should be 2 parts fat to 1 part vinegar. Smash the walnuts and add to the dressing, before pouring it over the leaves and tossing. Tip the chicken livers and lardons onto the salad, and eat with a hunk of crusty bread.
For a more substantial lunch, top with a poached egg.